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A cookbook and practical guide to the art of entertaining
Jean-Yves Mocquet’s Gewürztraminer Parfait Page 94
A cookbook and practical guide to the art of entertaining
Pat Volchok Editorial Director With a foreword by Tom Douglas
Publisher: Editorial Director: Art Director: Copy Editors: Graphic Designers: Business Manager: Advertising Manager: Production Manager: Food Stylists: Production Assistants: Dave Fuller Pat Volchok Doris Winters Judy Gouldthorpe Shana McNally Bill Carlson Brenda Tradii Jane Klein-Shucklin Steve Trump Pam Sather Amy Muzyka-McGuire June Schuck Brenda Link Antolin Matsuda Chris Rusnak Entertaining the Costco Way. All rights reserved. FIRST EDITION Photography by Iridio Photography. Costco Wholesale Corporation. Copyright ©2002 by Costco Wholesale Corporation. contact Publishing Department. Seattle Color by PressReady Imaging. Seattle Printed and bound in China by Dai Nippon Color Technician: Indexer: MaryAnne Robbers Nan Badgett ISBN 0-9722164-1-3 Library of Congress Control Number: 2002111067 5 4 3 2 1 . No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles and reviews. 999 Lake Drive. For information. Washington. Issaquah. 98027. Printed in China.
at the Shore or in the City All-American Labor Day Sampler 225 235 Vendor Directory and Resource Guide 247 Index 253 Acknowledgments 270 .L I V I N ’ SEASON 176 178 181 189 197 209 215 Winter Reflections Perfect Holiday Buffet Hanukkah: The Festival of Lights Elegant Christmas Dinner Après Theater Bowl Game Party An Italian Night: Celebrating Life Sunday Supper Potluck with Friends Summer Reflections Progressive Garden Party Father’s Day: King for an Hour Grand Old Fourth Birthday Cheer Cook’s Time-Out Summer Beach Blast.Contents Preface by Jim Sinegal Foreword by Tom Douglas About This Book 6 7 8 A utumn Harvest THE GATHERING SEASON 10 12 15 23 29 37 S pring Fever THE AWAKENING SEASON 118 120 123 135 145 153 161 169 Autumn Reflections Harvest Dinner Family Night Drop-In Open House Tailgate Party Spring Reflections Ode-to-Spring Feast Romantic Bridal Luncheon Cinco de Mayo Fiesta: A Fifth of May Party Mother’s Day: The Queen’s Brunch Afternoon Tea Party Memorial Day Family Reunion Frightfully Delicious Halloween Dinner 49 Thanksgiving Gathering 55 W inter Wonderland THE SEASON OF WONDER 62 64 67 77 81 89 97 105 113 S ummer Daze THE E A S Y.
the book is geared to year-round party-giving and entertaining with all the products you will find at Costco. We are proud of the reputation Costco has earned as an innovator in food retailing. A collection of recipes and creative ideas from celebrity chefs. Costco members. played a big role in making this book a reality. for example. easy. Costco Wholesale Corporation 6 . potatoes and some great salmon. and we hope you will enjoy these gourmet suggestions throughout the year. you can make it great the Costco way! Bon appétit! President & C. from making piñatas to picking the right wines for the season. Entertaining the Costco Way is more than a cookbook. employees and suppliers. These are the same vendors who work so closely with our Costco buyers to constantly improve the quality and value of the food products we sell. The chicken flautas on page 221.E. and they have come up with some intriguing new ways to prepare their own specialties.To Our Valued Members: W e are delighted to present our very first cookbook. and the salmon fillets on page 203 are coated with pesto sauce from our deli section. These include clever ideas for using Costco standbys to create fast. a number of our members contributed to the cookbook. you’ll find all the basics here—meat. Entertaining the Costco Way. sharing some of their favorite recipes. Our suppliers. use our famous rotisserie chicken. You’ll find tips and ideas that will turn every meal into a special occasion. delicious meals. Whether you’re preparing a simple family dinner or getting ready for a grand affair. And there’s always an unexpected treasure to be discovered on the next page—like the recipe for sweet potato jalapeño soup with lime cream from one of our Arizona members.O. Entertaining the Costco Way has a heavy emphasis on quality and value—whether it is in what you buy or what you serve. In fact. Just as in our warehouses. of course. As you might expect.
That’s why I love a book like Entertaining the Costco Way. you’ll find yourself dreaming. when my wife. Tom Douglas’ Seattle Kitchen. neighbors and “special friends” were added in. chopped hard-boiled eggs and her Thousand Island dressing. “Why don’t you grab a couple bottles of wine. we rarely have a meal plan for that night’s dinner. Then. nieces. That is. zesty with cherry peppers. Typical Costco commodities like Penn Cove mussels. (You can see that my folks are naturals for big-volume shopping the Costco warehouse way. I still enjoy dreaming up the perfect meal for friends and family at home.Foreword E ntertaining is not only my business but also my hobby. three times a day. nephews. there are the “can’t pass it up” super bargains like fat tiger prawns or beautifully trimmed racks of lamb. the family table was often extended to accommodate 20. out of the blue. When relatives. fire up the grill and have a party?” Of course I oblige this moment of fate. Seattle restaurateur and author 7 . dads. With Entertaining the Costco Way. Instead we roam the aisles looking for whatever’s in season. I often called up my mom to ask her to dig out recipes from her food-stained. The truth is. a party. makes me want to call up my clan and invite them over for a family feast. like spring strawberries. yellowing card file. A family favorite was her famous blue crab dip. my heart has always belonged to home cooking. real inspiration strikes—enormous packages of baby back ribs calling out to me. sweet corn and plump cabbages for slaw. The fact that each of these recipes includes an item or two you can find at Costco is an added treat. While working on my cookbook. this tryst with an inanimate object. Finally. and fill out my basket with fragrant tomatoes. where Costco’s food suppliers and people’s moms. Angus beef and big bags of ruby-red grapefruit are always tempting. plotting and filling up your basket for your own feast with friends and family. each with our own shopping cart. Crab of any sort was a “special occasion” treat in our house. The “taste memory” of sweet blue crab meat. cousins and best friends share their favorite recipes—the recipes people really treasure and cook for themselves at home.000 people a week at our restaurants. I came by this attitude early. Jackie.) My mom and grandmas are all good cooks. summer peppers or fresh-crop fall apples. They say. Despite my own reputation as a “fancy” restaurant chef. call some friends. Every meal at my folks’ house was a party. if you consider cooking for a minimum of 10. and I stroll through Costco. Even though we serve 10.
we used our magazine. along with some entertainment tips. During the past year. we spent weeks in the photo studio cooking and photographing these culinary delights. In some cases. to ask our members for their favorite recipes using Costco products. In addition to asking our vendors for recipes. and we hope you will agree with us that the recipes presented here fit that bill. We asked each of our vendors to provide a recipe or two. but something new. many members and friends of Costco have suggested that we publish a cookbook featuring some of the fabulous products we sell in our warehouses. Trademark. These were sorted into food categories and then 160 were selected for testing by a panel of Costco members who had the enviable but demanding task of narrowing the selections to the 48 recipes that received the “Tested and Approved” stamp you will find throughout the book. Finally. 8 . Their response was enthusiastic. we realized we could combine Job One and our desire to produce a cookbook for our members. Please note that each recipe contributed by a vendor has been identified with that vendor’s corporate name or product branding. How? By asking our vendors to join us in bringing this book to you through their contribution of recipes and funding.About This Book O ver the years. that would show off their product(s) to the greatest advantage— not just something from one of their box tops. application/registrations and copyrights it holds on its company name. We received more than 1. we asked a few celebrity chefs to add some further spice to the brew. selecting and offering the best products at the best possible prices— has always taken precedence over getting into the publishing business. the branded product may not be sold in your part of the country and you should substitute a similar product. We hope you will find the resulting book informative. The Costco Connection. Once we had all of the recipes in hand. however. brands or recipes. exciting or unusually tasty. useful and fun. We’ve agreed with them that it was a good idea. Each of the companies represented in this book asserts its ownership to the trademarks. but our focus on Job One—finding.800 recipes in a few weeks’ time. THE EDITORS NOTE ON BRANDS Many of the recipes published in this book were submitted by companies that hold copyrights to the recipes and/or trademark applications/registrations on the brands listed in the recipes. application/registration and copyright symbols have been eliminated from the titles and text of the recipes by the publisher for design purposes only.
T H E G AT H E R I N G S E A S O N Autumn Reflections page 12 Harvest Dinner page 15 Family Night page 23 Drop-In Open House page 29 Tailgate Party page 37 Frightfully Delicious Halloween Dinner page 49 Thanksgiving Gathering page 55 .
move on to the front door. or how about a row of candleholders in the center of the table holding decorative corn instead of candles? For the most impact. vegetables. Our Autumn Harvest menus reflect this desire to come together and celebrate the goodness and bounty of life. Target those items that will have the longest indoor survival rate. pods. and candles flicker in the windows once more.Layered Table Elegance Not many of us have the time. branches. wherewithal or patience to constantly change decorations to fit the moment’s mood. pumpkins puff out to their finest. corn stalks. nuts. spiders cover the world in lace. As we welcome the season. decorate the dining room table first. so that by the time the holidays arrive. pumpkins. cattails and green boughs. whether it’s at football games. We end with the theatrics of Halloween and the fellowship of Thanksgiving. Meals in this section include a Harvest Dinner cornucopia. Leaves carpet the ground in shades of burnished orange and gold. pumpkin patches or the family dinner table. wheat sheaves. market stalls groan with the weight of harvested fare. your table and home reverberate with the lavishness of the holiday season. ribbons or fresh flowers. consider autumn’s local bounty. fallen leaves. There’s no need to debate the fact that autumn is a glorious time of year. apples decorate bare limbs in vivid orbs of red and green. It’s a time when the world seems to slow down and speed up simultaneously. there’s an urge to gather. vines. can easily be restocked or have the potential to be enhanced later on with gilding. living room and beyond. and then as time allows. Next. AUTUMN REFLECTIONS . the Drop-In Open House and Tailgate Party. you start with objects that echo the fall season and slowly build on them. a Family Night filled with comfort food. look at the items in your home with new eyes. We suggest that instead of ignoring decorating altogether. the footed vase a wonderful stand for a pumpkin. gourds. such as pinecones. First step. and two surprisingly easy party creations. The basket that stores guest towels may be a perfect container for pinecones.
Gentle and refined. Tempranillo. Burgundy. concentrated and sometimes sweet Olorosos. clear fruit flavors.Floral Arrangements Of course. AUTUMN REFLECTIONS 13 . France. the great grape of Spain. and for something a little different. Pinot Blanc marries well with practically anything. especially in the guest bedroom and bath. these wines have something for everyone. Pinots from Australia. David Andrew Costco Global Wine Director Savoring the Season with David Spain’s ruby-hued beauties from Rioja and Navarra have a similarly mellow disposition. Malbec from Argentina straddles the seasons. Chianti. mellow fruit and the earthy aromas of autumn makes these gentle reds the perfect choice for the season. Products that have been newly harvested are not only a treat to eat but also a pleasure to cook with. New Zealand and the USA are usually bigger. or perhaps Rioja. The top wines come from Chianti Classico. as they tend to have a subtle underpinning of earth and mushroom beneath their pure. delicate perfume. and place them in vases scattered around the house. try a Tokay (Pinot Gris). Its high acidity preserves it as it develops over the years toward rich. nutty. Gewürztraminer. It has a Season of Mists and Mellow Fruitfulness Costco’s Autumn Harvest No one can deny the popularity of seasonal cooking. honeyed. These beautiful wines show real nobility. Alsace whites are a good choice in the fall. and when it’s good there. supple body and just a touch of feisty spice. it’s unforgettable. hedonistic maturity. brighter and fruitier. but perhaps not as seductive: Bardot to Burgundy’s Deneuve. Here is a sampling of Costco’s autumnal bounty: New Crop Washington Apples Large Baking Potatoes Bananas Grapefruit Pomegranates Medjool Dates Mini Pumpkins Indian Corn Ornamental Gourds Mixed Nuts Persimmons Halibut Rib Roast Tom Turkey Kirkland Signature Spiral Ham Fall Fruit and Pecan Pies Pumpkin Pie and Pumpkin Cheesecake Loaf Breads such as Pumpkin. or even Chianti Classico. purchase massive bouquets of roses or Costco’s grower’s bunches that echo the colors of the changing leaves. A personal favorite of mine is one of the great Chenin Blancs from the Loire: Savennières. And the best way we know to bring bug-free flowers into the home and keep cost to a minimum is to scope out the seasonal offerings in Costco’s cut-flower kiosks. is a great turkey wine and the classic accompaniment to spicier Asian dishes. Who wouldn’t be thrilled with the deep-orange flesh of a newly harvested yam or the crunch and juiciness of a just-picked apple? So it is that Costco’s buyers search the world’s markets seeking the finest in seasonal offerings. fresh flowers always provide pleasure. Apple Crumb and Praline Pecan Fruit and Cheese Danish Pastries Dried-Fruit Trays Panettone Mellow fruitfulness? Keats must have been thinking of Burgundy (Pinot Noir). This is one of the longest-lived whites in the world. Riesling from this northeastern corner of France is perhaps the perfect food wine. which smells of rose petals and lychees. The combination of ripe. is the home of Pinot Noir. is perhaps one of the most underrated of all the reds. Sherry: Often overlooked and misunderstood. the wines can reach unbelievable levels of complexity. If time is really short. this is truly one of the wine world’s gems. The October sun setting over the Tuscan hills … aah. From the bone-dry Finos through nutty and complex Amontillados to the rich. and in this region it’s worth spending a few dollars more for the real thing.
lustrous silverware. you can capture the harvest mood by setting the table in a mix of classic formality and relaxed elegance. glass canning jars filled with flowers. M E N U Tree Top Quick Hot Spiced Cider and Mom’s Apple Sauce Bread page 16 Dean Specialty Foods Fried Dill Pickles page 16 Fletchers Devils on Horseback page 16 Lori Vaughters’ Log Cabin Corn Bread page 17 L & M Curried Apple Soup page 17 Tanimura & Antle Pear and Feta Salad with Port Vinaigrette Dressing page 18 Eat Smart Broccoli Parmesan Soufflé page 18 Tyson/Kirkland Signature Harvest Moon Chicken Chesterfield page 19 Canlis Restaurant Pumpkin Risotto page 20 Monterey Mushrooms Grilled Portabellas page 20 Nestlé After Eight Truffles and Baci Soufflés page 21 Walkers Shortbread Parfait page 21 H A RV E S T D I N N E R 15 . and golden fall leaves coupled with just-harvested shiny red delicious apples scattered near each place setting. fine crystal.I t’s time to polish the good silverware. Use cloth napkins and tablecloth. and gather family and friends to welcome the season’s guest of honor: nature’s abundant harvest. Whether outdoor entertaining is still an option or the dining room table must be dusted off. set the table for casual abundance.
substitute a similar product. filling full. 16 H A RV E S T D I N N E R . Makes 2 loaves. Dean Specialty Foods Fried Dill Pickles The Dean pickle family. Fry in batches 1-2 minutes. *Brands may vary by region. Secure with a toothpick. Bake 1 hour and 20 minutes. *Brands may vary by region. Let simmer 15 minutes. adds a zing to any occasion. including Farman’s. substitute a similar product. Mix until moistened. 2. Combine all dry ingredients in a separate bowl and then add to the apple-sauce mixture. Nalley’s and Peter Piper. 64 ounces (8 cups) Tree Top Apple Cider or Juice* 2 tablespoons brown sugar 1 teaspoon whole allspice 1 teaspoon whole cloves 8 cinnamon sticks (optional) 1. Bring to a boil. Gently place 5-10 battered pickles in hot oil. Preheat oven to 350°F. Tree Top Mom’s Apple Sauce Bread This recipe has been in the Tree Top family for at least three generations. Serve with dipping sauce. Generously toss to coat with panko breading. Makes 8 servings. Wrap 1/2 strip of Fletchers (raw) bacon* around a bay scallop (raw). 8-10 Dean large dill pickles. Put in 2 well-greased 9-by-5-inch bread pans. Stir in fruit and nuts. Makes 12 servings. 3. substitute a similar product. Heat 4 inches vegetable oil in pot over medium-high heat. diced Fletchers bacon. beaten with a fork 2 tablespoons milk 1 box panko bread crumbs Vegetable oil Dry pickle slices with paper towel. 2. Cream shortening and sugar together. Developed by Linda Carey and Pat Volchok. *Brands may vary by region. Broil on both sides until bacon is cooked thoroughly. using metal tongs to turn “devils” over. The scallop will be lightly browned.Tree Top Quick Hot Spiced Cider As nights turn chilly. Combine first 4 ingredients in a large pot. 2/3 5. or until a toothpick inserted in the center comes out clean. *Brands may vary by region. Strain and serve. 2/3 cup shortening 2 cups sugar 3 cups Tree Top Original Apple Sauce* 4 cups flour 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 1/2 teaspoon ground cloves teaspoon ground allspice 1 cup raisins or cut-up prunes 1 cup chopped nuts. FLETCHERS BIT O’ BACON HONEY DIPPING SAUCE: AND Mix 4 parts honey mustard with 1 part mayonnaise and 2 parts cooked. Fletchers Devils on Horseback The name alone is enough to give any party a little jump start. substitute a similar product. Serve warm with mustard. warm cider and just-out-of-theoven sweet bread create a wonderful welcome for your guests. or until golden. sliced in 1/4-inch-thick rounds* 1 box tempura batter mix 2 tablespoons Dijon mustard 2 eggs. if desired 1. Drain on paper towel. if desired 1 cup candied fruit. Add apple sauce. Dip slices in tempura batter mixed with mustard and then into a mixture of eggs and milk. 4. Add cinnamon stick to each mug before serving.
4 tablespoons unsalted butter 6 L & M Gala apples (about cored and diced 1 large onion. member to market her recipe for almost 20 years! Instead. Fill a large vase with whole fruits such as small apples. melt butter over medium heat. Reduce heat to low and simmer until apples are very soft. 3. 3. peeled. Combine flour. until soft and golden brown. diced 3-4 fresh thyme sprigs 1 teaspoon curry powder 6 cups chicken stock (or low-salt canned) Salt Freshly ground black pepper 1. Fold in cheeses. she is sharing it with us. Florida. simple arrangements have the most impact. and the small amount of curry enhances the sweet apple flavor. Pour batter into a greased and floured 9-by-13-inch pan. Add dry mixture to butter mix. about 30 seconds. cornmeal and baking powder. Add water and then L & M Curried Apple Soup This velvety soup has no cream. softened 1 cup sugar 4 eggs 1 14. Garnish with sautéed apples and snipped chives. stirring frequently. Place pan in oven. 5. lower temperature to 300ºF and bake 1 hour. Cream butter and sugar. Puree soup in a blender.F R O M T H E M E M B E R ’ S K I T C H E N Lori Vaughters’ Log Cabin Corn Bread Friends have been trying to get this Melbourne. flowers for a spectacular presentation that’s perfect for a buffet or sideboard and just as pretty below the water as above. 1 cup butter. Serve hot or at room temperature. or until a toothpick inserted in the center comes out clean. about 15 minutes. Add stock and bring to a boil. Makes 8 servings. lemons or cranberries. Cook. Lightly stir. Remove from heat and cool slightly. In a large saucepan. about 25 minutes. H A RV E S T D I N N E R . Serve warm with butter and honey or plain. 4. onion and thyme. Add eggs and corn. Add apples. Stir in curry powder and cook until fragrant.5-ounce can creamed corn 1 cup flour 1 cup cornmeal 4 teaspoons baking powder 1/2 1/2 cup grated Monterey Jack cheese cup grated Cheddar cheese 1. 2 1/2 pounds). Add salt and pepper to taste. 2. Costco Member Lori Vaughters Floral Arrangements Sometimes. Preheat oven to 350ºF. 2. Makes 12 servings.
Makes 8 servings. 3. Pour oil over minced shallots in a sauté pan and cook over medium heat until oil begins to sizzle. Whisk in parsley and flour. 18 . vinegar. substitute a similar product. 4. minced 2 tablespoons minced fresh parsley 5 tablespoons flour 6 egg yolks 1/2 teaspoon salt teaspoon cream of tartar 7 egg whites 1/4 1. Keep the remaining dressing for your next salad. Whisk together port. cored and sliced Red onion. *Brands may vary by region. Tanimura & Antle Pear and Feta Salad 2. melt butter in skillet. sliced. *Brands may vary by region. Sauté 1 minute. Add milk and cook 2 minutes. Steam broccoli 3 minutes. Meanwhile. Bring milk to boil in saucepan. Reduce heat and simmer 2 minutes. 2/3 cup grated Parmesan cheese 3 cups Eat Smart broccoli florets* 1 1/2 cups milk 6 tablespoons butter 1 cup minced scallions 1 clove garlic. 2. or dish 45-50 minutes. 5. is an excellent source of vitamin C and folacin (folic acid). originally a food of the Roman Empire. Makes 8-12 servings.Eat Smart Broccoli Parmesan Soufflé Broccoli. with Port Vinaigrette Dressing Who better than the largest independent lettuce grower/ distributor in the United States to share a favorite salad recipe? 2 cups extra-virgin olive oil 3 shallots. stirring constantly. substitute a similar product. Stir well. minced 1 cup port wine 1/4 cup balsamic vinegar 2 tablespoons honey 2 tablespoons fresh lemon juice 4 whole SaladTime Hearts of Romaine. Pour batter into prepared cups or dish. or until soufflé has risen and top is golden brown. Add cream of tartar and beat until stiff. Add broccoli puree. feta. Remove from heat. Add 1/3 of beaten egg whites to broccoli mix and stir until incorporated. chopped* 1/2 cup crumbled feta cheese 2 ripe pears. Place in oven and reduce heat to 375°F. one at a time. Puree in food processor. Whisk in the hot oil and shallots. Serve immediately. to taste 1/2 cup chopped pecans Salt and pepper 1. pears. Butter 8 1-cup soufflé cups or an 8-cup soufflé dish and sprinkle with 1/3 cup Parmesan cheese. Toss romaine. Cook cups 20-25 minutes. Fold in remaining egg whites. Preheat oven to 450°F. 3. onion and pecans with just enough dressing to coat the salad. 4. Add scallions and garlic. Season to taste with salt and pepper. Remove from heat and stir in egg yolks. or until tender. remaining cheese and salt. stir until bubbling. Drain and run under cold water. The dressing yields 3 cups. honey and lemon juice. Beat egg whites until foamy.
Worcestershire sauce and cayenne in a bowl and mix thoroughly. or until the cheese is blended with the sauce and lightly browned. Sprinkle chicken with paprika. Preheat oven to 375°F. 7. Place frozen chicken breast fillets on a baking pan and bake 45-55 minutes. horseradish. When chicken is done. mustard. place on an ovenproof serving platter in a linear pattern. 5. Makes 8 servings. Out of that trip sprang the foundations of a company that would revolutionize the poultry industry. steamed and seasoned 1 teaspoon paprika H A RV E S T D I N N E R 19 . 6. Cover and chill. 4. Lightly spray a foil-lined baking pan with cooking spray. of which he wired home $220 to pay his debts and buy another load of birds. Serve fillets with sauce and green beans. substitute a similar product. To ensure that the chicken has been properly cooked. 1 cup mayonnaise 1/2 1/2 cup prepared horseradish cup spicy brown mustard teaspoon cayenne pepper 1 tablespoon Worcestershire sauce 1/4 8 Tyson/Kirkland Signature Boneless. Skinless Chicken Breasts (frozen)* 4 cups shredded white Cheddar cheese 1 cup coarsely chopped crisp-cooked bacon 8 cups frozen green beans.Tyson/Kirkland Signature 1. Internal temperature should read 170°F. 3. Broil 1-11/2 minutes. Top the breast fillets with the horseradish-mustard sauce. Harvest Moon Chicken Chesterfield More than 60 years have passed since John Tyson drove his battered truck to Chicago to deliver a load of 500 Arkansas chickens. He sold the birds for a profit of $235. Combine mayonnaise. Sprinkle with the cheese and then the bacon pieces. *Brands may vary by region. insert an instant-read thermometer into the thickest part of the chicken. 2.
stir in the cheese and. Turn and grill another 8-10 minutes. When the last of the broth has been added. Makes 4 servings. stem side up. 3. or until it is translucent. Sauté the onion briefly and add the garlic. if desired. G R E G AT K I N S O N Greg Atkinson. is an authoritative voice on Northwest cuisine and author of The Northwest Essentials Cookbook. sweet pumpkin or kabocha squash 1 cup short-grain rice 1/2 cup white wine cup grated Parmigiano-Reggiano cheese 3 cups light chicken broth. Grill mushrooms over medium heat. Stir in the diced pumpkin and cook until the pumpkin is hot and just beginning to brown. boiling hot 1/2 1 tablespoon butter. Makes 8 servings. 8-10 minutes. 1 tablespoon olive oil 1 tablespoon butter 1 cup diced onion 3-4 cloves garlic. peeled and thinly sliced 2 cups diced dense. Stir in the rice and cook 1 minute. then add another 1/2 cup broth. Slice into individual servings. followed by a green salad. Place in vinaigrette. optional 1. the extra tablespoon of butter. 2. Spoon dressing into caps and let stand 5-10 minutes. *Brands may vary by region. Stir in the wine. Seattle’s Canlis continues its 52-year tradition of dining excellence. Monterey Mushrooms Grilled Portabellos 4 Monterey Portabello Mushroom Caps* 1 1/4 cups prepared vinaigrette (balsamic or Italian) Quickly rinse mushroom caps in cold water and pat dry. When it has boiled off. or until the rice and the pumpkin are tender. substitute a similar product. In a heavy saucepan over medium-high heat. Continue stirring and slowly adding broth for 20 minutes. or until cooked through.Canlis Restaurant Pumpkin Risotto Selected in 2001 by Gourmet magazine as one of America’s 50 Best Restaurants. Serve the risotto hot. stem side up. 20 H A RV E S T D I N N E R . Stir until the broth is absorbed. Canlis executive chef. add 1/2 cup of the chicken broth. warm the olive oil and butter.
*Brands may vary by region. arrange the fruit and yogurt (reserving some for topping) in alternate layers with the shortbread crumbs. 30 mints total) Perugina After Eight Chocolate Mints* 1/2 Nestlé Baci Soufflés 12 Perugina Baci Hazelnut Candies* 4 (3. mix fruit with sherry. substitute a similar product. Pour over chocolate mixture. Divide batter among prepared ramekins. 4 large eggs. broken into pieces 1/2 cup whipping cream cup butter cup hazelnut liqueur cup granulated sugar 1 1/2 cups finely chopped walnuts or almonds. parfait glasses or sundae dishes. finely chopped 1 box (8. Refrigerate 10-15 minutes. Top with remaining yogurt and raspberries. In 8 crystal goblets. Melt chocolate and butter. Makes 8 servings. or until slightly thickened. Gradually beat in 1/2 cup granulated sugar until stiff peaks form. Beat egg whites until soft peaks form. Drop chocolate mixture by rounded teaspoonful onto baking sheet lined with waxed paper. Walkers Shortbread Parfait How fun. 16 ounces raspberries 16 ounces canned / jarred peach slices. Heat cream to gentle boil in small saucepan. Fold egg whites into chocolate mixture. reserving a few raspberries for garnish. or until puffed and center still moves slightly. coat with nuts or cocoa. Chill. Stir in egg yolks and liqueur. Sprinkle with confectioners’ sugar. Place 1 Baci candy in each ramekin.3-ounce packets Walkers Shortbread. coat lightly with granulated sugar. to offer this luscious dessert in crystal goblets on a silver platter at the end of the meal. or cocoa for coating truffles Place chocolate and mints in medium bowl. H A RV E S T D I N N E R 21 . Need we say more? 2 (3. Makes about 36 truffles. not to mention convenient and stunning. Bake on center oven rack 13-15 minutes. Makes 12 individual servings. they are real showstoppers.Nestlé After Eight Truffles These two desserts are not only brilliant. Shape into balls.81 ounces. let stand 1 minute. chopped 2 teaspoons medium sherry (optional) 16 ounces Greek-style plain or vanilla yogurt 2 5. coarsely crumbled Two hours before serving.5 ounces each) dark or bittersweet chocolate Perugina Bars. stirring until smooth. Stir until smooth. toasted. Cover bowl and refrigerate 15-20 minutes. Spray 12 6-ounce ramekins with cooking spray. Place on baking sheet. Store in airtight container in refrigerator. serve immediately.5 ounces each) milk or dark chocolate Perugina Bars. separated 3/8 1/2 Confectioners’ sugar Preheat oven to 400°F.
Who knows. you just might receive a very polite thank-you.V acation is over. M E N U Mark Bjorkman’s Cream Cheese Wontons page 24 Earthbound Farm California Salad page 24 Ling Ling’s Hearty Chicken Potsticker Soup and Gourmet Chicken Potsticker Stir-Fry page 25 Wendy Peterson’s Hoisin Baby Back Ribs page 26 Mann’s Stringless Sugar Snap Peas with Toasted Sesame Seeds page 26 Jelly Belly Bark page 27 Henry’s Meatball Doggie Treats page 27 H A RV E S T D I N N E R 23 . by the end of the meal. this might be the time to present a little refresher course on manners. night wrestles with day and calendars start to fill again. And now that shoes have replaced flip-flops. great food and togetherness. but with a few diversions such as our Jelly Belly centerpiece and doggie treats. We’re not suggesting taking out the heirloom china. Then finish on a festive note with ice cream treats. What better time than fall to sit the family down and reconnect? Make it a special occasion. family night can become a dinner filled with laughter. school begins.
Makes 48 wontons. honey. Just one year later (March 2002). room temperature 1 cup sugar 2 tablespoons snipped chives. Place a small spoonful of the mixture in the center of each wrapper. fried chicken (35%) and mashed potatoes (29%). cookies (29%) and pasta (28%) leading the pack. To make the dressing. Place the greens in a very large salad bowl. toasted 4 ounces mild goat cheese. 2. 24 F A M I LY N I G H T . Deep-fry wontons until golden brown. Mark Bjorkman’s Cream Cheese Wontons Many of our Costco employees are renowned for their cooking prowess. fresh if available 4 dozen wonton wrappers (available in the produce section of your local grocery) 4 cups peanut oil 1. Bon Appétit’s How America Eats Reader Survey found that favorite comfort foods included pasta (46%). For example.F R O M T H E E M P L O Y E E ’ S K I T C H E N Seeking Comfort Life isn’t static and neither are comfort foods. sugar and chives. Transfer the salad to a large platter and scatter the almonds and goat cheese over the greens. mustard. Add most of the dressing and toss thoroughly to coat. 2. a 1989 survey by Prepared Foods reported the top consumer comfort foods to be beef or pork roast (52%). Earthbound Farm California Salad 1/4 cup tarragon or white wine vinegar 1 tablespoon Dijon mustard 2 teaspoons honey 3/4 1/2 1/4 cup extra-virgin olive oil cup canola oil teaspoon salt 2 teaspoons dried tarragon 1 pound Earthbound Farm Organic Mixed Baby Greens* 1 cup sliced almonds. Preheat peanut oil to 375°F in a deep pan. this annual reader survey detailed yet another change. Follow folding instructions on the wonton package. peeled and sliced 30 dried apricots. Such is the case with Mark. In a large bowl combine cream cheese. By 2001. 16 ounces cream cheese. substitute a similar product. Add the remainder of the dressing if necessary. Serve hot. other than that they be delicious. 3. Arrange avocado slices around platter. Makes 8-12 servings. mashed potatoes (41%). combine vinegar. Sprinkle apricots over salad. He recommends serving this dish as a first course with barbecued pork. who was asked to contribute this recipe. oil. with ice cream (35%). preferably Turkish. crumbled 1 avocado. Costco Employee Mark Bjorkman 3. *Brands may vary by region. mixing well until smooth. What’s the bottom line? There’s no set rule on comfort foods. salt and tarragon in a glass jar and shake vigorously. ice cream (38%) and pizza (36%). sliced 1.
Add frozen vegetables. Season with salt and pepper to taste. Add vegetables and stir-fry 3 minutes. In a large pot combine broth and 2 cups water. *Brands may vary by region. Makes 4 servings. Bring to a simmer. cornstarch and sugar. 2. mixing until well blended. Season with salt and pepper.Ling Ling’s Hearty Chicken Potsticker Soup Established within the San Francisco Bay Area in 1986. Garnish with scallions. Makes 8 servings. 3. Add frozen Ling Ling Potstickers. 4. 3. ginger and scallions. Bring to a boil. 2. LING LING’S STIR-FRY SAUCE 1 cup water 2 tablespoons cornstarch 1/4 AND SOUR. stirring occasionally. and mix well. thawed* 1/4 cup cornstarch 12 cups chicken broth 2 cups water 40 frozen Ling Ling Chicken Potstickers* 8 cups of your favorite frozen mixed vegetables 2 tablespoons grated fresh ginger 2 teaspoons chopped scallions. F A M I LY N I G H T 25 . Add optional ingredients if desired. 2 packets Ling Ling Potsticker Sauce (included). oil and ginger. plus more for garnish Salt and pepper to taste 1. prepare recipe twice for best results. Heat vegetable oil in a 13-inch nonstick frying pan over high heat 1 minute. Set aside. combine water. ADD: teaspoon ground white pepper 2 tablespoons hot sauce cup sugar 1 packet Ling Ling Potsticker Sauce* 2 tablespoons toasted sesame or vegetable oil 1 teaspoon grated fresh ginger 2 tablespoons chili sauce (optional) 2 teaspoons minced garlic (optional) 1 tablespoon oyster sauce (optional) In a medium bowl. Mix Ling Ling Potsticker Sauce with cornstarch in a small bowl. substitute a similar product. Add Ling Ling’s Stir-Fry Sauce and mix well. Note: To make 8 servings. Add Ling Ling Potstickers and stir-fry 3 minutes. Discovery Foods brings generations of Asian culinary experience with their Ling Ling products. Return to a boil and cook 4 minutes. Add Potsticker Sauce. Cook Ling Ling Potstickers according to boiling instructions on bag and set aside. Cook 4 minutes. FOR HOT 1/4 Ling Ling’s Gourmet Chicken Potsticker Stir-Fry 20 frozen Ling Ling Chicken Potstickers* 1 tablespoon vegetable oil 5 cups of your favorite frozen stir-fry vegetables Ling Ling’s Stir-Fry Sauce (see recipe below) Salt and pepper 1. Add sauce mixture and bring to a simmer.
” reports this Irvine. Drain ribs. Place ribs in roasting pan and broil 15 minutes. *Brands may vary by region. discarding ginger. Boil gently 1-1 1/2 hours. California. passed down to me by my mother. Garnish with sprigs of cilantro. crushed 3 tablespoons sake Cilantro for garnish 1. is a real crowd-pleaser. Preheat broiler. or until crisp-tender and bright green. Add slices of ginger. garlic and sake. Transfer peas to serving bowl and sprinkle with toasted sesame seeds. Cut racks into individual ribs. 4. Costco Member Wendy Peterson Mann’s Stringless Sugar Snap Peas with Toasted Sesame Seeds So flavorful and so easy to make! 1 tablespoon toasted sesame oil 2-pound bag Mann’s Stringless Sugar Snap Peas* 2 teaspoons sesame seeds. 3. grated ginger. 2. Serves a crowd. Marinate the cooked ribs in this mixture 4-5 hours in the refrigerator.F R O M T H E M E M B E R ’ S K I T C H E N Wendy Peterson’s Hoisin Baby Back Ribs “This family dish. Place in a large pot and cover with water. oyster sauce. substitute a similar product. Combine sugar. turning if necessary. 26 F A M I LY N I G H T . toasted In a large wok or sauté pan. soy sauce. heat sesame oil over mediumhigh heat. hoisin sauce. plus 1 teaspoon grated fresh ginger 1 cup sugar 1 cup ketchup 1/2 1/2 1/3 cup soy sauce cup oyster sauce cup hoisin sauce 1 clove garlic. Add peas and sauté 4-6 minutes. ketchup. Makes 8 servings. Costco Tip: These succulent peas are also wonderful served alongside grilled teriyaki chicken or beef and steamed rice. member. sliced. 5 pounds baby back ribs 2-inch piece of fresh ginger.
2. spreading to about 1/4-inch thickness. or until barely melted. Store in an airtight container. “Remember to never serve onions or chocolate to a dog! Both are poisonous to them. Do not refrigerate or freeze. Pour chocolate onto waxed paper in 2-inch puddles. Jane adds. Makes 16-24 pieces. 3/4 cup green peas 2 pounds lean ground beef (9% fat) 2 eggs 1/2 cup plain bread crumbs 2 tablespoons veterinarian-approved bone meal powder 1. Add to rest of ingredients. press into bark. To serve. Jane Brookman of Seattle is passionate about her 185-pound pooch named Henry and prepares all his food. Shape mixture into a large rectangle and divide evenly into about 68 pieces. 3. Mix well. Ground lamb or turkey can be substituted for beef. Fill the smaller container about halfway up with water and seal the opening with plastic wrap. sprinkle about 15 Jelly Belly beans on each. While the chocolate is still hot. When dinner is over. be careful not to overcook. Stir to be sure that all the chips have melted. Take two vases of similar height but one smaller in circumference. 2. Bake for about 25 minutes. Shape into meatballs and place in baking pans. Carefully position the sealed vase inside the larger container. offer the Jelly Bellies to whoever does the dishes. Pack the space between the two vases with Jelly Bellies. Let cool completely on the counter. Costco Member Jane Brookman and Henry 4. 1 bag (12 ounces) white or milk chocolate chips 3/4 Vase We suggest a whimsical Jelly Belly flower arrangement. Boil peas and puree in a food processor. Or melt chocolate in a double boiler. F R O M T H E M E M B E R ’ S K I T C H E N Henry’s Meatball Doggie Treats And speaking of family. Unseal and add flowers. fruit flavors 1.Jelly Belly Bark We guarantee that everyone will stay at the table until this treat is devoured. Preheat oven to 350°F. including these veterinarian-approved treats. 3.” F A M I LY N I G H T 27 . cup (6 ounces) Jelly Belly jelly beans. Freeze if unable to use within 4 days. pressing beans lightly into the chocolate. Pour chocolate chips into a 2-cup glass measuring cup and microwave 2-4 minutes. Cool and refrigerate. other pureed veggies also can be used.
and the host and hostess are free to meet. And then there’s the pièce de résistance — a harvest basket centerpiece filled with vegetables and dips.A s Jack Frost begins to visit ever more frequently. M E N U Harvest Basket Centerpiece Pat Volchok. colleagues and family. Editorial Director page 30 Diamond Fruit Growers Pears and Cheese Platter page 32 Trapper’s Creek Kippered Wild King Salmon Caesar Salad page 32 Mama Cardile’s Crab-Stuffed Mushrooms Florentine page 32 Café NewStar Citrus Spinach Salad page 33 Keystone Fruit Sweet Onion Bisque page 33 Mercer Ranch Herbed Carrot Salad page 33 Pat Volchok’s Butterflied Leg of Lamb page 34 Uncle Ben’s Wild Rice and Herb Salad with Toasted Pecans and Rice Pilaf page 34 Multifoods Four Seasons Sliced Pound Cake page 35 OPEN HOUSE 29 . That’s why this menu works so splendidly. Fashioning one table for drinks and another laden with no-fuss food is the solution. nothing feels better than flinging the doors wide one last time and hosting an open house for neighbors. The key is to keep the event simple so guests can drop by or stay as time dictates. greet and converse.
By Pat Volchok. Editorial Director .
string beans. The shopping list should include whole heads of curly lettuces. snap peas. Prepare dips. broccoli. slice if desired. and add two or three cans that are taller than the basket and numerous others that are slightly shorter than the basket. Hollow out the peppers. distribute the numerous lettuce heads to act as filler in the basket. the bigger the better. more lettuce leaves. asparagus. what could be better than a centerpiece that also functions as a food station? Start with a dress rehearsal. always considering colors and textures. yellow and orange bell peppers (one for each dip). cauliflower. clean the lettuces. replenish as necessary. Then search the house for a handled basket to fit the space. During the party. The basket should appear to be bursting. Add the dip. Blanch any vegetables that need to be softened. small mushrooms. ivy and the ingredients for two or three favorite dips. red. leaving most of them whole. 31 . cool in an ice bath. Drape lettuce leaves over the cans and position peppers on top.O n a rather crowded buffet table. fill them with flowers. On the day before the party. Lay out the serving platters around the buffet table and then measure the space left vacant in the table’s center. celery. radishes. An hour before the party. wrap and refrigerate. Twine ivy around the basket’s handle and into the arrangement. tiny cooked potatoes. Group the vegetables and snuggle slightly into the leaves of the lettuces. Clean the basket. baby carrots. bag by type and refrigerate. hardy flowers. greens and even garden herbs. line it with plastic. so if there are thin spots.
*Brands may vary by region. Cook until dry. stems removed* 2 tablespoons butter 1 tablespoon chopped shallots 1/4 cup white wine Salt. a day or two before the party. high oil content and red flesh. 32 D R O P. pepper and Chesapeake Bay-style seafood seasoning 1 cup cooked. If need be. also known as Chinook. Mash remaining garlic into a paste. Finely dice mushroom stems and cook with shallots. 5. chopped spinach. preferably fresh 1 small red bell pepper. is the largest of the Pacific salmon species and is highly prized for its rich flavor. Whisk in vinegar and remaining olive oil. Mix spinach. flaked* 1. white wine. Whether used as an appetizer or dessert. Slice 1 clove of garlic in half and rub it well over the interior of a large wooden salad bowl. Makes 8-10 servings. cored. Gently fold in crabmeat and bread crumbs. Gorgonzola. Sprinkle salmon over the salad. 16 Cardile’s Silver Dollar Mushrooms. croutons and Parmesan. To retard browning (oxidation) of pear slices. they will be sweet. Drizzle in 2 tablespoons olive oil. seeded and diced 1 pound cream cheese. pepper and a touch of seasoning. bell pepper and mushroom stems into cream cheese. salt. add Worcestershire sauce.Diamond Fruit Growers Pears and Cheese Platter A stunning platter of pears and cheeses is a very compatible marriage of tastes and textures.I N O P E N H O U S E . salt. Makes 16 hors d’oeuvres. When they give slightly at the stem end. mustard and pepper. and this recipe is a family favorite. peeled 5 anchovy fillets (packed in olive oil) 1/2 1/2 cup bread crumbs cup plus 2 tablespoons olive oil teaspoon Worcestershire sauce teaspoon dry mustard Preheat oven to 350°F. substitute a similar product. Sauté mushroom caps in butter until golden brown and set aside. substitute a similar product. add lemon juice and whisk until creamy. 3. Be sure the pears are perfectly ripe. blue or Swiss to the soft cheeses such as Camembert or Brie are a splendid complement to summer or winter pears. tossing to coat well. softened Trapper’s Creek Kippered 1 pound crabmeat 1/2 Wild King Salmon Caesar Salad Wild king salmon. juicy and flavorful. Drop the egg into the mixture. 15-20 minutes. 4. Fill caps and bake 10-15 minutes. 11/2 teaspoons salt 1/4 Generous grating of black pepper 2 tablespoons red wine vinegar 1 raw egg or 1/4 cup egg substitute Juice of 1 lemon 2 heads romaine lettuce. cheeses ranging from Cheddar. Add anchovies and continue to mash. torn into bite-size pieces 1 cup seasoned croutons 1/4 cup grated Parmesan cheese 8 ounces Trapper’s Creek Kippered Wild King Salmon. Mama Cardile’s Crab-Stuffed Mushrooms Florentine The Cardiles have been growing mushrooms for four generations. brush the cut surfaces with a mild solution of lemon juice and water. 2 large garlic cloves. 2. *Brands may vary by region. put them in a paper bag at room temperature with the top folded down. Add lettuce. continuing to stir and mash. or until browned.
bring 1 cup water to a boil. 3. orange slices and red onion in a large salad bowl. Top with goat cheese and pine nuts. stirring occasionally. Makes 8 -10 servings. oregano.Café NewStar Citrus Spinach Salad 2 teaspoons white wine vinegar 2 tablespoons freshly squeezed lemon juice 2/3 3/8 cup freshly squeezed orange juice cup olive oil Approx. substitute a similar product. cover and simmer 5-6 minutes. Makes 8 servings. approximately 15-20 minutes. lemon juice. Add carrots and toss to coat. 2. Mercer Ranch Herbed Carrot Salad Mercer Ranch. diced* 2 tablespoons flour 5 cups chicken stock 1 cup light cream or milk Salt and pepper to taste Melt butter over medium heat in stockpot. diced. substitute a similar product. thyme. sugar and lemon peel. or until crisp-tender. 1/4 2 tablespoons minced fresh thyme 3/8 1/4 cup butter or margarine 2 tablespoons sugar 2 teaspoons grated lemon peel 16 cups torn romaine lettuce 1. Serve over romaine. Drain. 2 pounds Mercer Ranch baby carrots* 1/2 cup snipped fresh dill cup minced fresh oregano cup lemon juice cup olive or vegetable oil Keystone Fruit 1/2 Sweet Onion Bisque A big pot of onion soup is an easy first course. lemon juice. add onions and cook until soft. substitute a similar product. *Brands may vary by region. *Brands may vary by region. Cover and refrigerate. peeled. Options/Additions: 4 medium potatoes. 15 ounces canned or frozen white corn. if desired. of Prosser. They are not only colorful and tasty but also loaded with beta-carotene and fiber. 3-4 pounds Mayan Sweet onions. Makes 8 servings. 1 pound cooked shrimp or crabmeat. pith removed and sectioned 2/3 cup thinly sliced red onion Coarsely ground black pepper 1 cup crumbled goat cheese (optional) 2/3 cup toasted pine nuts (optional) In a small bowl. oil. whisk together vinegar. Washington. orange juice and olive oil. takes advantage of the hot days and cool nights in southeastern Washington and Southern California to produce the best-tasting carrots. Add pepper to taste. Place spinach. D R O P. Reduce heat. Add dressing and toss gently until evenly coated. Stir in flour and then add remaining ingredients. in a bowl. Meanwhile. 20 ounces Café NewStar Young & Tender spinach* 2 large oranges.I N O P E N H O U S E 33 . add the carrots. combine the dill. In a saucepan.* *Brands may vary by region. Costco Tip: Also look for Mercer Ranch corn. cool slightly. Bring to a boil.
Combine all ingredients except pecans and mix well. rosemary. 3. This ingenious technique boosts nutritional value since the heat drives nutrients and proteins into every grain. combine soy sauce. oregano. Massage and marinate the lamb at least 48 hours in the refrigerator. salt and pepper. Thoroughly boil any excess marinade. 4.F R O M T H E M E M B E R ’ S K I T C H E N Pat Volchok’s Butterflied Leg of Lamb If there is some of this grilled lamb left over.I N O P E N H O U S E . Cover and simmer 20 minutes. Grill the lamb over indirect medium-high heat for approximately 45 minutes. chopped 1 tablespoon curry powder 1/2 cup Burgundy wine 2 tablespoons ketchup 2 tablespoons dried oregano 2 tablespoons dried thyme 2 tablespoons dried rosemary 2 tablespoons dried minced onion 1/2 cup olive oil 1 boned and butterflied leg of lamb To make the marinade. then dehydrated. finely diced 1 tablespoon dried thyme 1 tablespoon dried marjoram 3/4 cup olive oil 3 tablespoons lemon juice 1. cup soy sauce 3 cloves garlic. curry powder. Makes 12 servings. dried onion and olive oil. Melt butter or margarine in a heavy saucepan over medium-high heat. drizzled with the cooked marinade. Place pecans on a baking sheet and toast at 325°F 15 minutes. 34 D R O P. wine. chopped 3/4 Uncle Ben’s Rice Pilaf Converted Brand Rice is parboiled while in the husk. 4. Bring to a boil. Add onion and sauté. Top with toasted pecans. 2. thyme. Prepare rice according to package directions and chill. 3-4 tablespoons butter or margarine 1 cup chopped onion 2 cups Uncle Ben’s Original Converted Brand Rice 5 cups chicken broth 1 teaspoon salt. or to taste Dash pepper 1. Serve the lamb thinly sliced. garlic. Makes 12-16 servings. 1/2 Editorial Director Pat Volchok Uncle Ben’s Wild Rice and Herb Salad with Toasted Pecans 3 packages Uncle Ben’s Long Grain and Wild Rice Original Recipe 1 1/2 cups chopped pecans 9 green onions. Makes 12 servings. Stir in rice and sauté until golden. cup chopped parsley 6 ribs celery. plan on stuffing it the next day into pita bread along with cucumbers and a drizzle of garlic-infused plain yogurt. Add chicken broth. 3. ketchup. 2.
or until sauce thickens enough to coat the spoon. needs only a fork to eat and will allow you to spend time on other food preparations that require more babysitting. Top with 1/3 cup of fruit.I N O P E N H O U S E 35 . Gradually whisk milk into eggs in a thin stream. Choose from seasonal fruit such as: Strawberries. peeled and sliced Mango and pineapple. peeled. Sliced Pound Cake What could be better for an Open House dessert than a beautiful Costco butter pound cake. It’s a winner for guests and cooks alike. until thick and pale yellow. Decorate the plate with fresh mint leaves and whipped cream. Add 2 cups of fresh raspberries (or frozen. Place 1/4 cup raspberry coulis on one side of the plate and 1/4 cup crème anglaise on the other. stirring slowly with a wooden spoon. sliced and diced Blueberries. Cook over moderate heat 2-3 minutes. Bon appétit.Multifoods Four Seasons RASPBERRY COULIS Place 1 cup of sugar and 1 cup of water in a saucepan and bring to a boil. thawed). hulled and sliced Kiwi. CRÈME ANGLAISE In a bowl. FRESH FRUIT Blend your own combination of fruit to equal 4 cups. Return to saucepan and cook over low heat. 4-5 minutes. Makes 12 servings. whisk 1 cup of sugar into 6 egg yolks for several minutes. Whisk with wire whip until smooth and then chill. raspberries or grapes D R O P. Add 1 whole vanilla bean (slice the bean open down the middle) and chill. Heat 2 1/2 cups of whole milk in a heavy saucepan until bubbles form around edges (do not boil). PRESENTATION Place 1/2-inch slice of pound cake in the center of each plate. made fresh daily in each Costco warehouse bakery? It will stay fresh for a decent period of time on a buffet.
While recreational and sport-utility vehicles have in many cases replaced the station wagon. with most sporting and outdoor venues embracing this casual form of pre-event partying. fire up the coals and let the game begin. Skippy Chicken Saté with Peanut Sauce and Ragú Chili page 41 Grimmway Two-Way Garden Party Dip page 42 Wisconsin Potatoes Pesto Potato Salad page 42 H. So grab a blanket. Which is precisely why we’ve created this uncomplicated yet hearty tailgate meal. M E N U A Winning Tailgate Party Pat Volchok. As with a winning team.A t one time. the key to a great tailgate party is a well-executed game plan. tailgating has not lost its allure.J. Editorial Director page 38 Tom Douglas’ Hot Pepper Wings with Cilantro Sour Cream page 40 Unilever Best Foods: Bertolli Bruschetta with Portobellos. Yoshida Gourmet Meatball Appetizers and Classico Pizza Rustica page 43 Tarantino’s Italian Sausage Sandwich with Peppers and Onions page 44 Kraft Foods Dynamite Dogs and Layered Taco Dip page 45 Hebrew National Franks and Toppings page 45 Vivian Berry’s Pumpkin Cake page 46 Shultz Foods Tex-Mex Pretzels page 46 Kirkland Signature Trail Mix Brownies and Snack Packs page 47 Stauffer Animal Crackers page 47 37 . packed with deli and make-ahead foods. tailgating was just a simple impromptu picnic set up on the back end of the family station wagon before a big fall football game. If anything. it has become even more popular. Heinz Company: Heinz Zesty Walnut Spread. as well as easily grilled fare.
By Pat Volchok. So tear a page out of the football handbook and put it to work as you design a successful tailgate party.Just because you’ve never played football. that doesn’t mean you don’t know a thing or two about a winning game plan. Editorial Director .
plastic wrap and plastic storage containers for leftovers. Grilling is an activity in which everyone has an opinion. as that’s the easiest for most tailgate guests. All tailgate party planning should be completed at least eight days prior to the party. Time-Out Guests will be thirsty. which will wilt and get soggy. Add bunches of flowers in team colors. depending on the weather. a batteryoperated radio or CD player. Two-Minute Warning Fundamentals Huddle A few minutes before the start of the game. On tailgate day. as well as an assortment of beers and wines. Add a football flower vase. Offensive Line Set up your party using manageable folding tables and chairs. start with an old. • Provide a separate cooler for drinks. thermoses and of course lots of food and drinks. Carve floral foam to fit the inside of the ball. and you just never know when an extra ticket might pop up. the mad scramble begins. give a bag of goodies such as Kirkland Signature Snack Packs to each departing guest. Collect recipes. the huddle has to be called eight yards from the ball. including bottled water and at least one hot drink. invite your “team. sports whistle. so be sure to offer many non-alcoholic beverages. room-temperature salads versus greens. Second Down Score big with marinated. Defense The best offense is a good defense: In football. Then attempt to purchase extra tickets for anyone you’d like to invite who doesn’t have season tickets. Never leave food in the sun. portable fans or heaters. it’s going to be a great party. It’s fun and waterproof. To make. After all. As a special treat. lots of ice. clock.Cook’s Playbook The first priority is to reserve a parking space for a home game. even armchair quarterbacks. And. Third Down Heat up the action with an abundant offering of grilled items. • Remember aluminum foil. Even roomtemperature food should not stay out for more than 2 hours. • Napkins. Pat’s Advice: You still can invite friends without game tickets to the tailgate. prepare the equipment list. ” check weather reports and establish a decorating theme. soak it in water and pack in a resealable bag for easy transport to the game. inexpensive football. Remove the soaked floral foam from the bag and stuff it into the football centerpiece. For example. set your table. If someone asks what to bring. coolers. • Keep hot foods hot. of course. We guarantee no penalty whistles. Weight the board down with some rocks if needed. napkins. a football tailgate party could include a tablecloth made from sheets of Mylar in team colors. Decorations are easy: Just use the home team’s colors. at least one grill. Touchdown! 39 . • Blankets and umbrellas just may save the day. napkins and then more napkins. Why not assign someone the job of watching the clock and blowing the whistle for a 20-minute warning. lots of heavy-duty disposable garbage bags. cold foods cold. Pampering could include an awning or. slice an oval hole along one side and nail to a board. easy to refill and weather flexible. add the colorful Mylar and place the football vase attached to the board slightly off the table’s center. request an appetizer. Strategy Pointers First Down Your appetizers should be easy to make.
mustard. cover and refrigerate overnight. for up to a week. The chicken wings are quite salty and hot. add salt and pepper to taste. discarding marinade. Reserve 1/2 cup of marinade for basting and sauce. top each with 3 wings. ” Tom says of this recipe. 3. To serve. garlic and herbs together in a large bowl. I have found that two days is even better than one. Don’t use more than a drizzle. water. You want them to cook slowly so the glaze doesn’t burn. covered in the refrigerator. and drizzle with a teaspoon of warm reserved marinade. 1/2 cup sour cream 2 tablespoons heavy cream 2 teaspoons chopped cilantro Kosher salt and freshly ground pepper to taste (optional) Combine all ingredients in a small bowl. TOM DOUGLAS Tom Douglas’ Hot Pepper Wings with Cilantro Sour Cream “Either grilled or broiled. “What started out as one of our favorite employee meals is now one of the most popular Palace Kitchen appetizers. turning occasionally. You can make the marinade a few days ahead. Heat reserved marinade and baste the wings a few times. about 15 minutes. though— it’s really strong. For other dishes.” 2 cups soy sauce 1 cup Dijon mustard 1 cup water 3/4 1/4 cup hot sauce cup chopped garlic 2 tablespoons chopped fresh Italian parsley 2 teaspoons chopped fresh thyme 2 teaspoons chopped fresh sage 2 teaspoons chopped fresh rosemary 18 whole chicken wings 1. 40 TA I L G AT E PA RT Y . turning often. Grill wings on medium-low heat. hot sauce. Makes 18 wings. A Step Ahead Cilantro Sour Cream You also can use this flavorful sour cream in burritos or on tacos. Fire up your grill or preheat your broiler.Tom Douglas is the internationally acclaimed chef of three Seattle restaurants and author of Tom Douglas’ Seattle Kitchen. Whisk soy sauce. named Best Americana Cookbook (2001) by the James Beard Foundation. Remove chicken wings from marinade. until cooked through. what really makes these wings is their time in the marinade. Serve remaining reserved marinade on the side for heat lovers. Cut into one of the wings to make sure no pink remains near the bone. It will keep. 2. spoon Cilantro Sour Cream on 6 plates. Add chicken wings to remaining marinade. so we don’t add salt or pepper here.
turning occasionally. if desired. heat oil over medium heat and add onion. or until onion is tender. Serve warm. brown ground beef with onion and garlic over mediumhigh heat. substitute a similar product. Serve with Peanut Sauce.Unilever Best Foods Recipes From tea to ice cream. substitute a similar product. stirring frequently. pour marinade over chicken. 6 minutes. Makes 8 servings. 2. or until fully cooked and no longer pink. peeled 1 26-ounce jar Bertolli Tomato and Basil Pasta Sauce* Freshly ground black pepper In a 12-inch skillet. 3. Evenly spoon unheated pasta sauce over bread. garlic and crushed red pepper. brown sugar. Note: For a spicier Ragú Chili. drain. Cover. Meanwhile. In a 12-inch skillet. skinless chicken breast halves. blend olive oil. sugar. Makes 24 servings. In a small saucepan. Serve. or close bag. rinsed and drained 2 tablespoons chili powder Skippy Chicken Saté with Peanut Sauce 1/4 2 tablespoons packed dark brown sugar 2 tablespoons soy sauce 2 tablespoons apple cider vinegar 1-2 teaspoons grated fresh ginger 1 cup water 1. and marinate in refrigerator. if desired. cut in strips 1. Ragú Chili 2 pounds ground beef 1 large onion. Discard marinade and thread chicken on skewers.ounce can red kidney beans. shallow non-aluminum baking dish or plastic bag. vinegar and ginger. substitute a similar product. with sliced fresh basil. *Brands may vary by region. up to 3 hours. Grill or broil chicken. Bertolli Bruschetta with Portobellos 2 tablespoons Bertolli Extra-Virgin Olive Oil* 1 pound small portobello mushrooms. Pour hot chili into a thermos for transportation to the game. *Brands may vary by region. In a large. Makes about 2 cups. rub with garlic. Simmer uncovered. finely chopped 1/2 2/3 cup Skippy Creamy or Super Chunk Peanut Butter* TA I L G AT E PA RT Y 41 . broil bread slices until golden. substitute a similar product. 20 minutes. Stir in remaining ingredients. 3 minutes. ginger and garlic. with shredded Cheddar cheese. stirring occasionally. For marinade. stir in 1/2 teaspoon ground cumin and 1/2 teaspoon dried oregano before simmering. finely chopped 1 26-ounce jar Ragú Robusto! Pasta Sauce* 1 15. 2. Unilever Best Foods has one of the most comprehensive portfolios of brands to meet the everyday needs of consumers. Peanut Sauce 2 tablespoons Bertolli Pure Olive Oil Classico* 2/3 cup finely chopped onion teaspoon crushed red pepper flakes 2 cloves garlic. turning to coat. 4 minutes. diagonally cut into 3/4 -inch slices 2 large cloves garlic. or until tender. soy sauce. Makes 8 servings. cup Bertolli Pure Olive Oil Classico* 2 tablespoons soy sauce 2 tablespoons apple cider vinegar 2 tablespoons sugar 2 teaspoons grated fresh ginger 2 cloves garlic. Stir in peanut butter. Cook. finely chopped 2 pounds boneless. chopped 2 cloves garlic. Gradually stir in water until blended. soy sauce. turning once. vinegar. Garnish. stems removed and thinly sliced 2 loaves French or Italian bread. then top with mushrooms and black pepper to taste. *Brands may vary by region. heat olive oil over medium-high heat and cook mushrooms. *Brands may vary by region. stirring occasionally.
20-30 minutes. and refrigerate after 2 hours. anchovies. softened 1/4 1/4 Freshly grated peel of 1/2 lemon 2-3 tablespoons bottled salsa or 1 teaspoon dried salad herb blend and 1/4 teaspoon garlic salt. keep it out of direct sun and nestled in a bowl of ice. Nonetheless. minced 2 teaspoons sugar 1 teaspoon salt 3/4 1/2 cup balsamic vinegar cup vegetable oil cups prepared pesto 1 1/2 1/2 4 cups sliced celery cup minced fresh parsley Cover potatoes with water in large saucepan. Cover and chill. whisk together sour cream and Neufchatel cheese until smooth. 42 TA I L G AT E PA RT Y . or until tender. *Brands may vary by region. Stir in vegetables and lemon peel. Wisconsin Potatoes Pesto Potato Salad Alsum Produce. sugar. Makes about 11/2 cups. Serves a crowd! *Brands may vary by region. 2. Drain potatoes and slice 1/ 2 inch thick. Add celery and parsley. or to taste 1. reduce heat and simmer. Add pesto and blend well. 1/2 pint light sour cream (50 percent less fat and 1/3 fewer calories) cup finely shredded Grimmway carrots* cup each finely chopped red bell pepper and green onion 4 ounces (1/2 package) Neufchatel cheese (1/3 less fat). this lighter dip is an excellent idea. covered with lid tilted. mix gently. In fact. 12 pounds Wisconsin russet potatoes* 1 cup minced green onions 2 ounces anchovy fillets. Anthony Farms.Grimmway Two-Way Garden Party Dip Given all the hearty fare at this party. Bring to boil. Russet Potato Exchange and Wisconsin Potato and Vegetable Growers Association have joined together to share one of their favorite potato salads. This salad is particularly good for outdoor events because there is no mayonnaise in the recipe. substitute a similar product. salt. Combine green onions. 3. In a medium bowl. vinegar and oil in a small bowl. mix well. substitute a similar product. Serve with Grimmway baby carrots and tortilla chips. Add either salsa or herb blend and garlic salt. Pour dressing over warm potato slices. we liked the seasoning options so much that we suggest you prepare both and put at opposite ends of the table. 4. mix gently and cool to room temperature.
or until meatballs are glazed. 2. spread over meat mixture. 2. especially if the weather is cold and dreary. 4. Coat bottom of 9-inch springform pan with vegetable cooking spray. Preheat oven to 350°F. softened 1/4 1/2 cup Heinz Tomato Ketchup teaspoon lemon juice teaspoon hot pepper sauce cup toasted walnuts. manufacturer of a wide array of condiments. 3. Combine drained spinach. Cover. slightly beaten Milk to brush loaf 2 teaspoons sesame seeds (optional) 1. Heinz Company. Fit into bottom and up sides of pan. stir in walnuts. 2. coarsely chopped 1/4-1/2 1/2 1. Yoshida Gourmet Meatball Appetizers Appetizer-size meatballs are a perfect food choice when tables and chairs are scarce.H. Moisten edge of bottom crust with water. fold over edge of top crust to seal. In large skillet over medium-high heat. 18 ounces of frozen cooked meatballs. Heinz Zesty Walnut Spread It’s always a good idea to pack a little punch in an appetizer or two. 5. 6. Prepare hot roll mix according to package directions through the kneading step. sprinkle with sesame seeds. offers products that can easily be adapted to most occasions. Serve with crackers or vegetable dippers.J. Simmer 5 minutes. roll 3/4 of dough into 14-inch circle. Brush top with milk. On lightly floured surface. Remember to pack toothpicks. lemon juice and hot pepper sauce with electric mixer until well blended. allowing dough to extend over edges. In a small bowl. pour off fat. Sprinkle dough with 1/2 cup mozzarella. Classico Pizza Rustica 1 16-ounce package hot roll mix 1 pound bulk Italian sausage 1 26-ounce jar Classico di Napoli (Tomato & Basil) Pasta Sauce 1 1/2 cups (6 ounces) shredded mozzarella cheese 1 10-ounce package frozen chopped spinach. Spoon meat mixture over cheese. brown sausage. or until golden brown. Makes 8 servings. egg and remaining cheese. 1 8-ounce package cream cheese. Cool 10 minutes. Cover and let dough rest 5 minutes. thawed and well drained 1 egg. Bake 40-45 minutes. including a tailgate party. TA I L G AT E PA RT Y 43 . if desired. Makes about 11/2 cups. Stir in 1 1/2 cups pasta sauce and heat through. Combine ingredients in large skillet. thawed 1 cup Yoshida Original Gourmet Sauce 1. Pleat dough as necessary to fit. beat cream cheese. Makes 30-36 appetizers. chill. place on top of filling. ketchup. stirring to coat evenly. Roll remaining dough into 9-inch circle.
4. cover and cook 3 minutes more. *Brands may vary by region. teaspoon dried oregano cup white or red wine 1 cup shredded Parmesan. seeded and sliced 2 large red bell peppers. garnished with shredded cheese and condiments. Store in foil. Poach raw sausages in 1/2 cup water in a covered skillet. mozzarella or provolone cheese (or a combination) 44 TA I L G AT E PA RT Y . Also the day before. uncover and cook until moisture is absorbed. place the foil packet of onions and peppers on the grate to warm. salt. Pete Tarantino Sr. traveled the world looking for just the right sausage recipes. simmering until almost done. At the tailgate. cored. cut in half and sliced 2 large green bell peppers. grill poached sausages over mediumhot coals. Add wine. 2. Made from only the finest meats from our country’s heartland. cored. 3.Tarantino’s Italian Sausage Sandwich with Peppers and Onions Forty years ago. Serve on rolls or crusty Italian bread. Today. Meanwhile. This takes about 8-10 minutes and can be done a day ahead. seeded and sliced 6 tablespoons olive oil 1 tablespoon salt 2 teaspoons ground black pepper 1/8 3/8 1. Tarantino Sausage Company still uses these now tightly guarded recipes from the world’s master sausage-makers to prepare their succulent offerings. turning often to ensure even browning. Tarantino’s sausage is another way to spell party success. 8 mild or hot Tarantino’s Italian Sausages* 4 medium onions. pepper and oregano 4 minutes on mediumhigh heat. 7-10 minutes. sauté onions and peppers with olive oil. Makes 8 servings. substitute a similar product.
Sprinkle with onions. Philadelphia cream cheese. mayonnaise. optional cup seeded and sliced jalapeño peppers.Kraft Foods Kraft is the largest branded food and beverage company in North America and the second largest in the world. relish. optional Grated Cheddar cheese Wheat Thins Snack Crackers or Big Wheat Thins Snack Crackers* Spread beans onto a large serving plate. Served with mustard. or until chilled. In more than 145 countries. It’s served on a hot dog bun. KANSAS CITY DOG Kansas City is famous for its Reuben dog. they ask for the hot dog to be “dragged through the garden. TA I L G AT E PA RT Y 45 . Makes 12 servings. Post cereals and Milka chocolates. chopped raw onion. Serve as a dip with crackers. Oscar Mayer meats.” The garden (slaw) is made with chopped cabbage. substitute a similar product. with a streak of Hebrew National mustard. beverages. Like the Reuben sandwich. cheese. Kraft Foods markets the world’s favorite food and beverage brands in five product sectors: snacks. everything but the kitchen sink!) SLAW DOG In the South. Hebrew National Franks and Toppings The ideal way to serve a Hebrew National hot dog is simple: grilled and placed in a standard roll. onions. Nabisco cookies and crackers. spices and a touch of carrot for color. it comes in a sesame seed roll. top with layers of sour cream. CHICAGO DOG Comes on a poppy seed bun. guacamole and salsa. Here are a few of the most popular “dog creations” from around the country: NEW YORK CITY DOG In a hot dog roll with Hebrew National Deli Mustard and Hebrew National Sauerkraut. tomato slices. Garnish with cheese. peppers. Cover and refrigerate several hours. Yuban and Maxwell House coffees. (In other words. Kraft Foods Layered Taco Dip 1 16-ounce can Taco Bell Home Originals Refried Beans* 1 cup Breakstone’s or Knudsen Sour Cream* 1 cup guacamole 1 cup Taco Bell Home Originals Thick ’N Chunky Salsa* 1/4 1/4 1/4 cup chopped green onions cup sliced pitted ripe olives. Serve in buns and top with pickles and barbecue sauce. Jacobs. grocery and convenient meals. olives and peppers. turning frequently. topped with sauerkraut and non-dairy melted cheese. a pickle spear and a dash of celery salt. Brands include Kraft cheese. Kraft Foods Dynamite Dogs Oscar Mayer Cheese Dogs* Hot dog buns Claussen Bread ’N Butter Sandwich Slices* Bull’s-Eye Spicy Hot Barbecue Sauce* Grill cheese dogs until thoroughly heated (160°F). *Brands may vary by region.
softened 8 ounces cream cheese. *Brands may vary by region. member’s assessment of her Berry good cake. Mix well. Spread pretzels on baking sheet. Recipe developed by Linda Carey and Pat Volchok. Combine dry ingredients and add gradually to batter along with the pumpkin puree. California. Ice with Cream Cheese Frosting when cool. 2. 4. Costco Member Vivian Berry Shultz Foods Tex-Mex Pretzels 1 stick butter 1 package taco seasoning 2 tablespoons Worcestershire sauce or 1 tablespoon prepared mustard 1 10-ounce bag Shultz mini pretzels* Preheat oven to 250°F. Preheat oven to 350°F. turning every 10 minutes to ensure even toasting. 2 cups sugar 1 1/4 cups oil 4 eggs 2 cups flour 2 teaspoons baking soda 1 teaspoon salt 1 1/2 teaspoons cinnamon 1 1/2 cups pumpkin puree 1. “Everyone’s favorite. Melt butter in saucepan. Add vanilla and blend well. CREAM CHEESE FROSTING 1/2 cup butter or margarine. substitute a similar product. Add confectioners’ sugar and beat until smooth.F R O M T H E M E M B E R ’ S K I T C H E N Vivian Berry’s Pumpkin Cake The note on the recipe page read. or until a toothpick inserted in the center comes out clean. softened 1 16-ounce box confectioners’ sugar 1 tablespoon vanilla extract Cream butter and cream cheese together. Add eggs one at a time.” We couldn’t agree more with this Salinas. Pour into a greased tube pan or 2 loaf pans. Bake 30 minutes. Bake 1 hour. 3. Combine sugar and oil in a bowl. Add taco seasoning and Worcestershire sauce. Pour seasoning mixture over pretzels and toss to coat well. beating well after each addition. Makes 16 servings. 46 .
utensils or space. Add the remaining trail mix and press lightly. stirring occasionally. cup evaporated milk 6 ounces chocolate chips 1. roasted nonpareil supreme almonds.000 pounds of Animal Crackers per hour. Stauffer Animal Crackers* fill the bill as well as offering a low-fat dessert alternative. offered in a 12-pack assortment of four 3-ounce bags of Rice Crackers with Nuts. Stir into the brownie mixture. combine caramels and evaporated milk. Kirkland Signature Trail Mix Brownies Imagine gooey chocolate brownies topped with large Virginia peanuts. M&M’s. Did you know? • Thirteen different animals are found in Stauffer Animal Crackers. Talk about a winning saltyand-sweet combination! 1 package brownie mix 3 cups Kirkland Signature Trail Mix 50 light-colored caramels 1/3 4. Pour into a lined and greased 9-by-13-inch pan. Assemble the brownie mixture. carpooling and on-the-go snacking. Stauffer Animal Crackers were first delivered by wheelbarrow. • Originating in 1871. Makes 24 brownies. cut the brownies into squares. Fruit & Nut Medley and Trail Mix. Sprinkle the chocolate chips over the caramel and let melt slightly. Bake according to instructions on the box. Thompson natural seedless raisins. Place 1 cup of trail mix in a plastic bag and gently break the large nuts. hiking. In a heavy medium-sized saucepan. These snack packs are also good for school lunches. Remove brownies from the oven and pour half of the melted caramel on top. then horsedrawn carriage and eventually by Model T in 1922. • Today the company produces 6. When cool. drizzle on more melted caramel sauce to hold the trail mix on the brownies. If desired. hand out individual Kirkland Signature Snack Packs. TA I L G AT E PA RT Y 47 . Kirkland Signature Snack Packs: If you’re running short of time. cover and transport in the pan to prevent drying. following directions on the box. 3. roasted cashews and thick caramel. *Brands may vary by region. 6. until melted. Serve on a disposable platter and stand back while the guests devour them. Warm over low heat. substitute a similar product. spreading evenly. 5.Stauffer Animal Crackers It’s prudent to have a snatch-and-eat item that requires no thinking. 2.
and groups of costumed revelers walked their neighborhoods at night showing off their fanciful attire. Pumpkins. Halloween is a night full of amusement. After all.I rish immigrants arriving in this country in the 1800s brought with them the traditions of a harvest festival originated by their Celtic ancestors 2. Neighbors awarded treats to those whose costumes were exceptional. native to America.000 years before. dressing up in the absurd. whimsical American Halloween was born. M E N U Christie Meacham’s Carrot Salad page 50 Erika Feuer’s Gardenburger Meatballs page 50 Shelby Snider’s Molasses Baked Beans page 51 Nabisco Oreo Peanut Butter Frogs page 51 Milton’s All-American PB&J page 51 Celestine Johnson’s Sweet Potato Pudding page 52 Christy Hall’s Pam’s Caramel Corn page 52 Halloween Tips and Treats Pat Volchok. neighbors and most definitely fun. It’s a time to indulge in eating a few sweets. as most trick-or-treaters have learned. And the lively. laughter is truly the best way to shoo all those naughty spirits away. and filling the night air with laughter. Today. Editorial Director page 53 49 . replaced turnips and beets.
Costco Member Erika Feuer 50 F R I G H T F U L LY D E L I C I O U S H A L L O W E E N D I N N E R . seeded and finely chopped 1/2 -1 1 jalapeño pepper. 6 cups grated raw carrots 1/4 cup packed brown sugar Costco Member Christie Meacham 1 teaspoon salt 1 tablespoon real apple cider vinegar 1/2 cup finely chopped onion teaspoon ground pepper 1 large green pepper. and sliced meats and/or cheeses and then rearrange them on their own handsome plates to serve for parties. Christie Meacham’s Carrot Salad What could be better on this traditional orange-and-black day than a yummy. F R O M T H E M E M B E R ’ S K I T C H E N Erika Feuer’s Gardenburger Meatballs “This is my recipe for vegetarian meatballs. but then we’ve heard of stranger things happening on Halloween. Costco member for taking the time to share it with us. whole cooked and peeled shrimp. 6 frozen Gardenburgers 1/4 1/2 cup flour cup egg substitute or two eggs.” writes this member from Cerritos. Bake 20 minutes. with a dip or for juggling. cored. Colorful order brochures for party platters are available in every Costco Deli. Form 30 meatballs. While most Costco warehouses have basic party platters that are made fresh daily and that are available in the cooler cases. Mix all ingredients and refrigerate overnight for best flavor. Oregon. You also can add 1/2 cup grated broccoli. Makes 10 -12 servings. 1/2 cup small apple cubes. the only way to guarantee a party platter is to order it at least 48 hours in advance.F R O M T H E M E M B E R ’ S K I T C H E N A Catering Trick … the Costco Party Platters It’s been rumored for years that professional caterers and many savvy home cooks purchase the Costco party platters already prepared with assorted fresh veggies. 1/2 cup raisins. as a snack. seeded and finely chopped (optional) 1 cup mayonnaise 1 clove garlic. Makes 30 meatballs. Who can blame them? Not us. Mix all ingredients (easiest done by hand). colorful carrot salad? We thank this Oakland. minced 1. or 1/2 cup pineapple chunks or crushed pineapple (drained). beaten 2 teaspoons spice of your choice Preheat oven to 400°F.” Initially we thought juggling was a little extreme. “They are good in a spaghetti sauce. Defrost Gardenburgers for 2 minutes on high in microwave. Serve with your favorite barbecue sauce. California. Place on greased cookie sheet. 2.
Cover with foil and bake 2 1/2 -3 hours. or until bacon and top of beans are a deep golden brown. Paddy’s Day. (Bean mixture should be bubbling. Check often. Spread bottom of each cookie with 1 teaspoon peanut butter. adjust oven to 325°F and bake 30-60 minutes longer. 2 tablespoons Worcestershire sauce 2 teaspoons seasoned salt 1 teaspoon lemon pepper 6-8 slices bacon. I am always told what I will bring. Place bacon pieces on top.F R O M T H E M E M B E R ’ S K I T C H E N Shelby Snider’s Molasses Baked Beans “This dish has become a favorite with all of my family and friends. these little critters are the perfect Halloween treat! 2 squares Baker’s Semi-Sweet Baking Chocolate 2 tablespoons butter or margarine 12 Oreo Chocolate Sandwich Cookies 4 tablespoons creamy peanut butter 24 miniature pretzel twists 24 candy-coated milk chocolate candies Melt chocolate and butter in pan over low heat. Makes 12 frogs. a party. and especially a backyard barbecue. Be prepared by having a platter of these adorable peanut-butter-andjelly sandwiches made with Milton’s healthy breads on hand. You also might want to pack up a few of them for the night’s adventures. and peanut butter on another.” writes this good sport and Costco member from Chino. Place on waxed paper. ” with wide part facing outward. diced 1 cup diced green bell pepper 1/2 1/2 cup ketchup cup molasses cup prepared mustard 1 cup packed brown sugar 1/4 Milton’s AllAmerican PB&J Sometimes the anticipation of the night ahead is just too much for a child to bear. Mix all ingredients except bacon and pour into a large casserole dish. Place the remaining slice on a jelly slice so you can see jelly in the cutout window. Press 2 pretzels on chocolate for “legs. dip in melted chocolate. Use a cookie-cutter to stamp a shape out of the peanut butter slice. F R I G H T F U L LY D E L I C I O U S H A L L O W E E N D I N N E R 51 .) Remove foil. Attach candies for “eyes” using remaining chocolate. pretzel side down. Costco Member Shelby Snider Nabisco Oreo Peanut Butter Frogs Either presented on a plate or hopping around the table. Makes 12 servings. cooked and drained well 1 large onion. 4 15 1/4 -ounce cans pork and beans 2 15 1/4 -ounce cans BBQ beans 1 pound lean ground beef. COSTCO TIP: Have the sandwiches fit the theme by using pumpkin cookiecutters for Halloween and shamrocks for St. cut in 1-inch pieces Preheat oven to 275-300°F. DIRECTIONS: Spread your favorite jelly on a slice. Make a stack of little PB&Js with the leftover cutouts. California. Each time there is a holiday.
Costco Member Celestine Johnson F R O M T H E M E M B E R ’ S K I T C H E N Christy Hall’s Pam’s Caramel Corn Walla Walla. is the home of this Costco member.F R O M T H E M E M B E R ’ S K I T C H E N Celestine Johnson’s Sweet Potato Pudding The Halloween orange food theme continues with this recipe from a member in Hampton. melted 1 cup sugar 1 cup packed dark brown sugar 1/2 teaspoon nutmeg Pinch of salt 3 eggs 1.” 4 large sweet potatoes or yams. Sort to remove any unpopped kernels. my famous Sweet Potato Pudding is always requested. Popcorn 2 sticks butter 2 cups packed light brown sugar 1 teaspoon salt 1 cup light corn syrup 1 teaspoon baking soda 1. Virginia. Preheat oven to 350°F. cooked and pureed 1 14-ounce can sweetened condensed milk 1 cup milk 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 1 stick butter or margarine. brown sugar. Costco Member Christy Hall 52 F R I G H T F U L LY D E L I C I O U S H A L L O W E E N D I N N E R . 3. Cook until boiling and then time it to boil exactly 4 minutes. Remove from heat and add soda. Pour syrup over popcorn and mix well. 4. Mix all ingredients together. Pour into a well-greased 9-by-13-inch baking dish or individual ramekins. 2. Serve warm with whipped cream. “Whenever I am asked to bring something to church. Washington. She writes. 3. mix butter. 2. Makes 12 servings. senior meetings and parties. It can be eaten sticky or baked on a cookie sheet in a slow oven (150-200ºF) 1/2 hour. peeled. Makes 12-14 servings. Mixture will foam up. stirring thoroughly. Pop enough corn to fill a very large bowl 2/3 full. or until pudding is set in the center. Bake 45-60 minutes. In a 2-quart saucepan. salt and corn syrup. turning to dry. whose caramel corn is great freshly popped and out of this world when placed back in the oven.
sporadically placed around the main centerpiece. don’t forget the half-frozen adults who stand back in the shadows accompanying the little trick-or-treaters. The creation of the bags can be a family affair. Or better yet. fill each finger of an unpowdered see-through plastic glove with one candy corn (white tip pointing down) “finger nail. Take individually wrapped hard candies. with members of all ages decorating brown paper lunch bags with stars. Edgar Allan Poe. and bend 4 pipe cleaners into furry legs and attach with tape to the undersides.) Scary Stories Dinnertime Treats Children love Tootsie Pop ghosts. we strongly suggest adult supervision. glue dots on the edges for eyes. read first “The Haunted Palace” and then “The Raven. butter. To roast pumpkin seeds. Prepare steaming pots of apple cider and serve in disposable hot cups to these brave souls.” Goody Bags While it may be impossible to create goody bags for all the little creatures that visit your home on Halloween.Halloween Tips and Treats By Pat Volchok. are a nice festive touch. To create. For a sweeter treat. (Sugar has a tendency to burn. provide diners with their own popcorn hands. gather the group and have someone. Decorate the dinner table with candy spiders. so check sporadically. Editorial Director Besides the traditional Halloween activities such as bobbing for apples or watching a scary movie. toss the seeds with a little melted What could be better than a little poetry from the master of fright. See-through shallow glass containers filled with water and gently bobbing apple votives. turn off the lights. Finally. F R I G H T F U L LY D E L I C I O U S H A L L O W E E N D I N N E R 53 . we’d like to suggest a few additional ideas. Just light a fire in the family room. (If these are offered to small children. Cut inexpensive white cotton into 8-by-12-inch rectangles. Draw triangle eyes on the “ghost heads” and big O’s for the mouths. toss with vegetable oil and a little salt. stickers and faces. Drape over the pops and tie each with a length of black cord to fit snugly under the candy and around the stick. it’s always nice to craft special treat bags for the children you know. brown sugar and cinnamon and then bake.” add freshly popped corn and tie with black ribbon at the wrist. Bake at 350˚F for 10 minutes. with flashlight in hand and perhaps some scary face paint.) Party cups full of nuts and candy corn are a nice dinnertime favor.
it’s a comfort to embrace a holiday that has changed little over several hundred years.I n an uncertain world. Amand’s Herbed Edamame Domex Apple Salad page 59 page 59 page 58 Ocean Spray White Cranberry-Apple Chutney Mariani Cranberry Cream Pie Setting the Table pages 60-61 page 59 55 . crackling leaves. Thanksgiving has been a time to gather together to give thanks for family. This year when the family sits down at the Thanksgiving table. Then (1621) as now. the gravy has a few lumps or the cornbread is burned. it matters little whether the turkey leans to one side. be reminded that in the grand scheme of life. and for that we should all give thanks. M E N U Kirkland Signature/Newman’s Own Grape Cooler page 56 Meridian Lobster Stuffing page 56 page 56 page 56 Jane Schuelein’s Sweet Dill Pickles Giorgio Foods Mushroom Stuffing Karin Van Valkenberg’s Grilled Thanksgiving Turkey page 57 Micah Wyzlic’s Horseradish Basin Gold Mashed Potatoes page 58 Pacific Fruit Bonita Banana and Sweet Potato Casserole page 58 Joyce St. old and new faces. childhood memories and hands around the table. friends and the land’s plentiful harvest. shared stories. It is a time of golden moons. What is important is that loved ones are gathered together.
chicken or pork chops. Jane’s Tip: “I double this recipe for the big Costco jar of pickles and keep a jar of them in the refrigerator at all times. parsley and basil and cook 3-5 minutes. Remove from heat. substitute a similar product. at 375°F 30-40 minutes. Washington. Bring the sugar. celery and mushrooms. They can be frozen for up to a month in their plastic bag. stirring frequently. 56 T H A N K S G I V I N G G AT H E R I N G . with a golden crust. Heat reserved broth and add to bread cubes as needed. Add garlic. Add salt and pepper to taste. Heat butter or olive oil in sauté pan over medium heat. green pepper and celery until soft and onions are translucent. *Brands may vary by region. garlic powder and seasoned salt.Kirkland Signature/ Newman’s Own F R O M T H E M E M B E R ’ S K I T C H E N Grape Cooler A festive non-alcoholic drink is always a nice touch. covered. broth reserved* 3 cloves garlic. 1/2 1/2 1/2 Jane Schuelein’s Sweet Dill Pickles We were intrigued by this recipe and then sold on the taste of these sweet dill pickles created by a Costco member from Fox Island. Can also be baked. mix grape juice and iced tea. To reheat. Giorgio or Penn Dutch pieces and stems mushrooms. Makes 10-12 servings. 3. cover and bake at 400°F for 20-25 minutes. Sauté chopped onion. 32-ounce jar dill pickles 2 cups sugar 2/3 1/3 cup Kirkland Signature 100% Grape Juice cup prepared iced tea chilled cup lemon-lime soda chilled cup white vinegar cup water 1. Put crackers in a medium-sized bowl and crush until all pieces are uniform in size. 2. Made fresh each morning. vinegar and water to a boil. Add the cooked lobster. minced 1/4 cup finely chopped green pepper cup finely chopped celery teaspoon black pepper teaspoon garlic powder teaspoon seasoned salt cup chopped fresh parsley pound crushed Ritz crackers (2 stacks) cup grated Parmesan cheese cup sherry (or substitute water) cup water 2 teaspoons chopped fresh basil 8 cups bread cubes or 2 8-ounce packages unseasoned stuffing mix Salt and pepper In large skillet. Pour over the pickles. Add black pepper. Costco Dinner Rolls What would a Thanksgiving dinner be without a fresh basket of dinner rolls. Stir until moistened. Cook 1-2 minutes. They will be ready to eat in 3 days. drained. creamy flavor and softness. Refrigerate. cooked and finely chopped 1/2 1/3 1/3 1/3 1/4 1/4 1/2 1/2 1/2 1/3 1/3 Mushroom Stuffing 1/4 cup butter cup melted butter or olive oil cup finely chopped onion 3 medium onions. chopped 4 stalks celery. Mix thoroughly. melt butter and sauté onions. Use to stuff turkey. Add Sherry and water. In a bowl combine bread cubes and mushrooms. Try adding freshly sliced onions to the jar before pouring in the brine. cut them in chunks and put back in the jar. Slowly stir in soda and garnish with lemon. Drain pickles. chopped 4 4-ounce cans Brandywine. (Additional water may be added if needed. Parmesan cheese and sautéed seasoned vegetables. Meridian Giorgio Foods Lobster Stuffing 2 8-ounce Meridian lobster tails.) Place mixture in a glassbaking dish. They pickle nicely. Serves a crowd. then put in a bread basket and enjoy. Costco dinner rolls are baked with wholesome ingredients and traditional techniques and sold in groups of 36.” Costco Member Jane Schuelein In a large glass with ice. especially those made in the Costco Bakery? Costco dinner rolls are the perfect combination of sweetness. place frozen rolls on a cookie sheet in a preheated 380°F oven for 10 minutes.
Make an aluminum pan from foil and place in the cleared-out center. “I’ve been cooking turkeys this way for a long time. Costco Member Karin Van Valkenberg FOSTER FARMS TURKEY TALK PREPARATION: • Remove wrapper from turkey.F R O M T H E M E M B E R ’ S K I T C H E N Karin Van Valkenberg’s Grilled Thanksgiving Turkey Costco’s Pat Volchok smelled the luscious aroma of a turkey cooking in her neighbor’s yard last Thanksgiving and begged for the recipe. and the center of the stuffing reaches at least 165°F. Prepare brine of rock salt. ROASTING: • The turkey is cooked when the meat thermometer reads 180°F to 185°F at the thigh. • Skewer cavity openings to secure stuffing. this Seattle member wrote. Graciously responding to the request. with no traces of pink when pierced with a fork. More than 350. if desired. in the 10to 16-pound range. 2. are also brought in for Thanksgiving and carried again for the December holidays. Remove hock lock from legs. When hot. brown sugar and at least 2 quarts of water. Drumstick should twist easily in socket. a 14.000 of the fresh (never frozen) 100 percent natural turkeys from Foster Farms and Butterball were sold last Thanksgiving in Costco warehouses and business-delivery centers. 3. The vast majority of these fresh turkeys are toms (males) ranging from 18 to 24 pounds. T H A N K S G I V I N G G AT H E R I N G 57 . Heat lots of coals in a barbecue kettle. Cover and let soak in the refrigerator for 2 days. move the coals to evenly distribute around the perimeter. Costco Fresh Turkeys Gobbled Up The better taste and convenience of a ready-tocook turkey is something that is highly appealing to Costco members. Rinse turkey inside and out with cold water. • For easy slicing. Pat dry. The birds usually arrive in most locations 10 days ahead and are available until the holiday. The smaller hens (females).to 16-pound turkey takes 2-plus hours to cook. You can add alder chips that have been soaked in water to the coals every so often for a smoked taste. or 170°F to 175°F at the breast. Tie legs together or return to hock lock. Karin notes. This is called the indirect heat method.” Makes 10-12 servings. Add brine and more water if needed to cover the turkey completely. Turn the turkey after it has browned. trussed 1. and juices should run clear. Place bird in a deep bucket or pot. pull neck and giblets from cavities. twist wing tips under the back. Stuffing expands as it cooks. It’s so easy that I now do it all year round.to 16-pound turkey. • Stuff cavities lightly with stuffing. “Usually. Place the turkey (discard the brine) breast side down in the pan and cover the kettle.” 1 cup rock salt 2 cups brown sugar 14. let turkey stand 20 minutes after removing from oven.
basil and salt to taste. This Gilbert. Pacific Fruit Bonita Banana and Sweet Potato Casserole What a brilliant way to give new life to a Thanksgiving family favorite. 1/3 of bananas. Amand 58 T H A N K S G I V I N G G AT H E R I N G . Makes 8 servings. Add all the ingredients in a pot and mash. 4 pounds sweet potatoes 1 teaspoon salt 6 medium Bonita bananas* 1/4 1/2 1/2 Costco Member Micah Wyzlic F R O M T H E M E M B E R ’ S K I T C H E N Joyce St. In a greased deep baking dish. Makes 12 servings. substitute a similar product. or until tender. Sauté cooked beans in butter. *Brands may vary by region. Costco Member Joyce St. California. Drain well. 1/3 of brown sugar and 1/3 of butter. or until hot and bubbly. • Do not store potatoes in the refrigerator. Arizona. member says that her herbed soybeans are particularly wonderful in salads. melted Preheat oven to 350°F. Makes 8-12 servings. layer 1/3 of sweet potatoes.F R O M T H E M E M B E R ’ S K I T C H E N Micah Wyzlic’s Horseradish Basin Gold Mashed Potatoes It would be close to sacrilegious not to serve mashed potatoes for Thanksgiving. Bring sweet potatoes to a boil in water to cover. as the starches will turn to sugar. Peel and slice about 1/4 inch thick. Amand’s Herbed Edamame This Temecula. cup orange juice cup packed brown sugar teaspoon cinnamon 4 tablespoons butter. Costco Tips: • Store potatoes in a cool. Mix sugar and cinnamon in a separate bowl. Add salt and simmer 30-35 minutes. Repeat layers. Bake 45 minutes. 3 pounds Basin Gold russet potatoes 1 cup sour cream 1/2 1/4 cup half-and-half or milk cup butter teaspoon freshly ground black pepper cup prepared horseradish (bottled) 1 tablespoon kosher salt 1/2 1/4 1. Boil the potatoes until fork tender. dry place away from light. Slice bananas and combine with orange juice. 100 soybeans 1 tablespoon butter 1 teaspoon dried basil or 1 tablespoon chopped fresh basil Salt to taste Shell soybeans after cooking in boiling water 10 minutes. member’s version is about the best we have ever tasted. 2. We say forget the salad and just eat them as soon as possible.
lightly beaten 1/2 1/4 cup sour cream cup butter. Mix together mayonnaise. pour mixture into baked pastry shell. sour cream. finely chopped 2 tablespoons finely chopped fresh ginger 1/4 1/4 cup sugar 4-6 tablespoons orange juice Combine apples. Mariani Cranberry Cream Pie 1 cup Mariani Dried Cranberries* 1 cup sugar 1/2 1/8 cup all-purpose flour teaspoon salt 21/4 cups milk 2 eggs.Domex Apple Salad Crisp apples and miniature marshmallows go hand in hand with Thanksgiving. stirring constantly. Reduce heat to low and cook. Makes 12 servings. raisins. *Brands may vary by region. pork or fish. celery. 4 Domex apples. Makes about 5 cups. Gradually stir in milk and eggs. Cover with plastic wrap and refrigerate overnight. In a medium heavy-bottomed saucepan. dates. diced 1 9-inch piecrust. celery seed and nuts in a bowl. Swirl over top of pie. T H A N K S G I V I N G G AT H E R I N G 59 . cored and diced 1 medium onion. substitute a similar product. Stir in sour cream. about 40 minutes. Let stand 5 minutes and drain. stirring occasionally. 1 cup Ocean Spray White Cranberry Juice Drink 3/4 1/4 cup red wine vinegar cup packed brown sugar cup chopped dates 1 cup miniature marshmallows 2 teaspoons celery seed (optional) 1 cup chopped pecans/walnuts (optional) 1 cup mayonnaise 1 cup sour cream 1/4 4 medium apples. sugar and orange juice. Serve with poultry. flour and salt. Bring to a boil over medium heat. peeled. cored and cubed 4 celery stalks. Whip cream until soft peaks form. Makes 8 servings. butter and cranberries. pineapple. Cook over medium heat. teaspoon salt teaspoon grated orange peel Combine all ingredients in medium saucepan. marshmallows. Costco Tip: Adding orange juice to the dressing will help keep the apples from browning. combine sugar. diced 1 cup pineapple tidbits 1 cup golden raisins 1/2 Ocean Spray White Cranberry-Apple Chutney This chutney is a nice addition or alternative to traditional cranberry sauce. Pour over salad and stir gently to combine. or until apples are tender and sauce has thickened slightly. until the mixture thickens and boils. diced 4 garlic cloves. Boil and stir 2 minutes. baked 1 cup heavy whipping cream 3 tablespoons confectioners’ sugar 1 teaspoon vanilla extract Cover dried cranberries with boiling water. fold in confectioners’ sugar and vanilla. Remove from heat.
and Noritake has included the two latest fashion trends: accent plates and all-purpose bowls. It comes with an additional seven-piece service set: oval platter. They can also be used later as dessert plates. salad plates. creamer. one that is functional as well as attractive. oval serving bowl. Each piece is made of fine white translucent porcelain and features gold. Charger Plates Chargers are large shallow plates or platters that have an enhanced lip and are used as an elegant frame for dinner plates. This exclusive set of eight 13-inch chargers is made by artisans who hand-apply individual paper-thin sheets of hammered aluminum leaf to create gold or silver chargers. The first ones were ceramic. sugar container with lid and gravy bowl with tray. Chargers also look lovely lining the center of your table holding centerpieces or candles. . Charger plates first became popular in the United States around 1900. Noritake Fine China If you are seeking one set of fine china for today’s many entertaining styles. The allpurpose bowl can be used for soup. The plate is then rubbed and sealed with a minimum of four to six coats of the highest-quality clear lacquer to protect against moisture and oxidation. and even fruit. then Noritake’s boxed china service for eight (dinner plates. salad. but in the 1950s metallic accents were first produced in Italy.or platinum-etched metallic designs. cups with saucers and accent plates) is the perfect choice. It lends itself to mixing and matching. A 14-by-14-inch tray is included for serving or storage. The accent plates are nine inches in diameter and can be placed on the dinner plates to serve a first course with dramatic flair. bowls.A Thanksgiving dining table should provide a comfortable entertaining ambience.
no matter what the time of day. pieces are oversized. there are those sets of knives. Godinger Crystal Godinger. Europeancrafted. suggests purchasing runners in multiple sets so that you can extend them across the width of your table instead of along the length and use as placemats. serving spoons and a serving fork. but you should nevertheless treat it as you would any fine collectible. This pair of Godinger 10-inch candleholders are handfinished and enhanced with such niceties as ridges carved into the glass of the bowls to better secure candles. Over and Back commissioned a century-old manufacturer in Italy to produce the quality work of art with a wonderfully intricate and delicate filigree border. The decorative rim is particularly important. makes a wonderful holiday gift.Newport-Layton Table Runners Table runners add elegance to your table. Oregon. for a substantial and perfectly balanced feel. the leader in the decorative-accessory industry for 48 years. Unrefined natural clay is fixed with an Italian white glaze to produce an heirloom- Over and Back Ceramic Platter Set and Bowl Platters are a mainstay of food presentation. colors and trims. sideboard or hutch. reports that candles are now an integral part of life. Replacements and completer pieces can be ordered from the company. Designed in classic European-style and double-sided patterns. soft towel. forks and spoons that instantly add enjoyment to any meal. as the food tends to cover much of the rest of the surface. handsome. Do not leave the pieces soaking in water for a long time. All products are handmade in the Portland. Made of 18/10 stainless steel alloy with 18 percent chromium for an enduring finish and 10 percent nickel for an unmistakable rich luster and appearance. Also look for Godinger hurricane lamps. and dry with a clean. presented in a latched wooden mahogany-stained box with dark blue velvet lining. All Hampton Silversmiths flatware is warranted to be free of defects in material and workmanship for 30 years from the date of purchase. 24 percent lead crystal glassware. as it can cause corrosion on stainless steel. from traditional jacquards to woven country French designs. Runners come in a wide range of decorative fabrics. This classic 65-piece set of flatware consists of 12 fivepiece place settings and a five-piece hostess set. its brilliance will dull over time. A stainless steel knife-and-fork carving set. as well as proportioned for efficient use. Also offered is a six-piece entertainment set that's perfect for large buffets and dinners. antique-design Savannah two-piece platter set and matching bowl. Such is the case with Hampton Signature Silverware. of course. pierced buffet serving spoon and buffet cake server. Also. be wary of any detergent that contains lemon. Newport-Layton. photo frames and crystal vases. butter knife. this heirloom-quality silverware will delight your eyes and palate. so if you want to maintain luminosity. Newport-Layton runner fabrics range from heavyweight 100 percent cotton to 100 percent finely woven silks. We suggest that you squirrel away some of these pieces for wedding. The platters offer yearround use. buffet serving fork. anniversary and birthday gifts and. They will hold standard tapers or 3-inch pillar candles or more unusual items such as pineapples or pears. which includes sugar spoon. It has two buffet serving spoons. Hampton Signature Silverware and Serving Pieces by Hampton Silversmiths While silverware is part of everyday life. buffet ladle. factory to the highest quality standards. well known for its fine hand-finished. T H A N K S G I V I N G G AT H E R I N G 61 . The silversmiths suggest: While this flatware is dishwasher safe. Godinger’s footed centerpiece bowl is also hand finished with old-world techniques and is made of brilliant 24 percent lead crystal. wash it by hand with a non-abrasive sponge and mild detergent. Mother’s Day.
T H E S E A S O N O F W O N D E R Winter Reflections page 64 Perfect Holiday Buffet page 67 Hanukkah: The Festival of Lights page 77 Elegant Christmas Dinner page 81 Après Theater page 89 Bowl Game Party page 97 An Italian Night: Celebrating Life page 105 Sunday Supper Potluck with Friends page 113 .
Winter can be chilly. standing rib roasts and warm garlic spinach spread. rum and vanilla ice cream. remove all fall decorations and start with a clean slate. While not as showy. pinecones. For a festive look. Layered Decorating Elegance The multi-layered decorating approach that was started in autumn is continued. and add that unexpected splash of color with gorgeous red poinsettias. dried peas and beans. nestle inexpensive tiny white lights among the decorations. If gilding seems like too much work. just good. We suggest embellishing nature’s colorings with gold. and pastas. One of the best ways we know to see the wonders of this most beautiful season is through good food and good friends— whether it be a festive buffet with an edible centerpiece.) Once the New Year’s celebrations are over. And winter can be wonderful. fruits and dried flowers. (Costco’s phalaenopsis and cymbidium orchids are breathtaking and available during this season. two-gallon rosemary cones and 25-foot cedar garlands for the holiday season. rice. vegetables. lentils. they definitely are an easy way to lend a hint of elegance to evergreens. flavorful stocks for risottos and soups. a luxurious holiday dinner or the gathering of friends to watch a bowl game. Try metal leafing. Make rich. which is why we suggest filling your home with vibrant blooming plants. brown sugar. (Costco brings in 10-inch poinsettias. James Beard. Bring on the desserts. you may never want to stop. eat Italian or be warmed by the fire. bronze or silver. Inexpensive kits can be found in most craft shops. once expressed his fondness for a dessert that was nothing more than roasted bananas topped with butter. Fill your cupboards with foods that instantly add depth to any meal — canned tomatoes. the master of good food and taste. nuts. it’s easy. WINTER REFLECTIONS .) Winter can be fierce. The goal is an elegant simplicity that fights the gloom of winter. Winter can be dark. It’s all in how you approach it. scampi risotto and warm Brie. Just remember that whatever you gild or rub with color is no longer edible. but now in a much grander fashion.Food for the Soul Weekends are the perfect time to prepare the unhurried foods of winter—sweet-potato and creamy broccoli soups. there are also jars of rubbing gel in every color imaginable. They don’t have to be complicated. This is when you can slow down to spend some leisurely time in the kitchen. but be forewarned that once you get a taste for gilding. cheesecakes and roasted vegetables.
spicy and seductive. holiday cupcakes. fruitcakes. hearty wine from South Africa. in my house we hunt down the oldest White Burgundy we can find. and Californians. loaf breads. often without the attack of tannins the grape is famous for. Merlot: It has more flesh and less muscle than Cabernet Sauvignon. Think plush red velvet. is the benchmark for Cabernetbased wines. It’s also the best time to bring out those long-lived wines— Bordeaux. can be very serious. manicotti with spinach or cheese. For around $20 a bottle. Australia delivers rich. lots of body and no shortage of alcohol. you can add a very special sparkle to any occasion. muscular Brunello di Montalcino and lean. anyone? Italians: Big. Pinotage: A meaty. nutty and honeyed with age. carrots. ripe. Syrah never disappoints. It should be spicy. chicken enchiladas. Champagne delivers some of the best value imaginable. holiday and Valentine candy. Savoring the Season with David Hearty. Don’t wait for a special occasion. From spicy and peppery in the northern Rhone to thick and lush from Australia (where it is known as Shiraz). White Burgundy: When it snows in Seattle. indeed. Cabernets for more immediate drinking are made just about everywhere grapes will successfully ripen. becoming rich. flank steak with portobello mushroom. although a blend. Champagne: It’s truly a wine for all seasons. This is Chardonnay at its best— elegant and refined in youth. of course. where you’ll find a treasure chest of winter delights? While all products may not be available everywhere. WINTER REFLECTIONS 65 . and dried-fruit trays. Zinfandel: A true California original. Chilean examples are a great value. cheesecakes. they provide a warm welcome after winter activities in the cold outdoors. David Andrew Costco Global Wine Director Cabernet Sauvignon: Bordeaux. mushrooms. Spicy Reds and Some Heady Whites As the mercury drops and the nights draw in. and if you’re lucky enough to taste a great one from an old vintage. delicious Cabernets. Usually enjoyed at the end of a meal at any time of the year.Costco’s Wonderful Winter Offerings If winter doldrums has set in. Absolute essentials for cold winter nights are our seasonal fruit pies. especially in its top wines: the classified growths. garlic and onions. why not take a trip to Costco. this is a match for any stew. aristocratic Barolo make wonderful accompaniments to winter menus with meat or game. Let it snow! Port: These fortified wines from Portugal are wonderful winter warmers. These are not wines to be drunk young. Costco’s prepared foods include fresh stuffed salmon. usually a Puligny-Montrachet. especially at the high end. Washington State and California also offer some good examples. meat loaf. Après ski. Zinfandel soaks up that warm state’s sunshine all summer long and offers it up to us when we most need it: in the depths of winter. Syrah: This is a personal favorite. hothouse tomatoes. salads. Barolo and anything else with the tannin and acidity to last for decades. with juicy blackberry fruit. you’ll never forget it. deep and dark. something to sip by the fire. be sure to look for: Halibut Hen Turkeys (smaller than Toms) Standing Rib Roast Rack of Pork Navel Oranges Northwest Pears Chilean Grapes Yams Clementine Oranges Tangerines Mixed Nuts Medjool Dates Chestnuts Japanese Mandarins Korean Mandarins Pummelos Blood Oranges Oso Sweet Onions Persimmons And. peppers. it’s time for heartwarming reds: something rich and ripe. Take-N-Bake pizzas and rotisserie chicken.
Walk down the street and then come back as if you were a guest. How does the front door look? Can the doorbell be heard from the kitchen? Where do the coats and umbrellas go? Present at least one showstopper — our edible “flower” arrangement. Editorial Director page 74 page 73 67 . Finally. don’t forget the first rule of entertaining: Enjoy! M E N U Sugar Foods Raspberry-Peach Sparkler Grace Baking Bruschetta page 68 page 68 Warm Spinach and Artichoke Dip with Carr’s Crackers page 68 Swift Grilled Pork Loin Chops with Yams and Apples page 69 Golden Russet/Atlantic Advantage/Pacific Pride Crab-Stuffed Potatoes page 70 Gold-n-Soft Scalloped Corn page 70 Tam Produce Stuffed California Tomatoes Mediterranean page 70 Nancy Stanton’s Costco-Coded Supper Dish page 71 D’Arrigo Brothers Caesar Salad page 72 Van Diermen Vanilla Cream Puffs with Caramel Sauce page 72 Wilcox Family Farms Eggnog Cheesecake Prudy Smithson’s Pineapple Cake with Coconut Frosting page 73 Edible “Floral” Bouquet Pat Volchok. for example.W hile the weather outside may be frightful. Proof your party the day before. your holiday party will always be delightful if you keep in mind the three P’s: Plan foods that can be prepared ahead and appeal to both the nose and the taste buds.
4. remove tea bags and discard. While warm.Grace Baking Bruschetta Grace bread is baked daily in Costco Bakeries. cut into cubes (or 2 pounds sliced mushrooms) 2 tablespoons chopped fresh garlic Pinch of red pepper flakes 2 tablespoons chopped Italian parsley 6 tablespoons chopped fresh basil Salt and pepper 1. Place in a small oval baking pan. 1 10-ounce box frozen spinach. substitute a similar product. artichoke hearts. Spooning Another fun idea is to create “spoon hors d’oeuvres. Stir in the raspberry juice. as the mayonnaise will separate. Makes 10 servings. 16 1/4-inch-thick slices Grace Baking Bread (Pugliese. golden-baked Carr’s crackers with dip. smear it on a fillet of Costco salmon and bake or grill. Makes 12 servings. *Brands may vary by region. or until slightly bubbly. Add red pepper flakes. mix in the club soda. Refrigerate until well chilled. 1 1/2 cups mayonnaise 1 12-ounce can or jar artichoke hearts. thawed. You won’t believe that something so easy could be so delicious. *Brands may vary by region. Bake approximately 10 minutes. drained and dried with paper towels 1 1/2 cups grated Parmesan cheese Dash of hot sauce 1 package Carr’s Table Water Crackers 1. Preheat oven to 350°F. Warm Spinach and Artichoke Dip with Carr’s Crackers Understated elegance is the message you’ll send when you serve crispy. Costco Tip: If you have any dip left over. 2 cups boiling water 4 peach tea bags 4 cups bottled unsweetened raspberry juice blend 1/4 cup lemon juice 6 packets (or 2 teaspoons bulk) Sweet’N Low* 4 cups cold club soda In a large pitcher. rub with garlic halves. chopped. 3. and brush with 4 tablespoons olive oil. Sprinkle with basil and serve. refrigerate and within a day or two. parsley. Guests select a filled spoon. 2. Just before serving. Do not overbake. Serve immediately with Carr’s Table Water Crackers. Mix together mayonnaise. and salt and pepper to taste and remove from heat. pour the boiling water over the tea bags. Parmesan cheese and hot sauce. Steep 10 minutes. 68 P E R F E C T H O L I DAY B U F F E T . Makes 12 servings. substitute a similar product. drained and slightly mashed 2. 4 tablespoons basil. potato rosemary or garlic)* 2 garlic cloves. spinach. Toast or grill the bread. Place tomato mixture on bread slices. Sugar Foods Raspberry- Peach Sparkler This festive rose-colored drink made with Sweet’N Low will be appreciated by everyone on the holiday buffet party circuit. just as they would a piece of cheese on a cracker. cut in half 10 tablespoons olive oil 8 tomatoes. lemon juice and Sweet’N Low. 3. ” filled with a tasty treat and presented on a tray. Cook the tomatoes and chopped garlic in 6 tablespoons olive oil in a sauté pan over medium heat for about 5 minutes.
cut into 1-inch chunks 8 Gala or other red apples. and Costco’s main pork supplier. Rub chops with olive oil to coat. Toss well to coat evenly and top with chops. 2. B12. black pepper. Fresh pork is an outstanding source of many vitamins and minerals. when 16-year-old Gustavus Franklin Swift used $20 he received from his father to buy his first head of livestock to start his meat-marketing business. With its mild and versatile flavor. Makes 12 servings. cut into 4-inch pieces 4 teaspoons cornstarch Prepared mustard 1. approximately 2 minutes per side. Costco’s Swift pork loin has been specially trimmed for more meat and less fat. vitamin B1 (thiamine). This recipe suggestion of grilling the chops for quick flavor enhancement and then popping them into the oven offers a dish that’s well suited for a buffet. white pepper and granulated garlic to taste.Swift Grilled Pork Loin Chops with Yams and Apples Swift & Company traces its ancestry back to 1855. B2. onions. brown sugar. 2 teaspoons salt. green onions and cornstarch in roasting pan. 12 Kirkland Signature/Swift boneless pork loin chops Olive oil Salt White pepper Granulated garlic 10 yams. providing high-quality protein. Place roasting pan in oven. Preheat oven to 450°F. Sprinkle both sides with salt. lower heat to 425°F and roast for 30 minutes. cored and cut in chunks 1 1/3 cups olive oil 2 teaspoons black pepper 1 cup brown sugar 2 bunches green onions. Place yams. P E R F E C T H O L I DAY B U F F E T 69 . 4. pork goes with everything. olive oil. Remove chops from grill and set aside. iron and zinc. or until chops reach an internal temperature of 160°F. 5. 3. Preheat grill or start charcoal. That modest beginning nearly 150 years ago was the forerunner of one of the largest meat processors in the nation. apples. B6. Brush chops with mustard to taste. peeled and cut into 1-inch chunks 4 red onions. Place chops on grill to achieve grill marks on both sides.
or until a toothpick inserted in the center comes out clean. Remove seeds and turn tomatoes cut side down on paper towel to drain. Stir in oil. margarine and sour cream. Scoop out center with spoon. Fold in muffin mix. Return to oven until cheese melts. Stir in corn. 3. Makes 12 servings. Combine with next 6 ingredients. it should be refrigerated. Bake potatoes until tender. 2 eggs 16 ounces cream-style corn 16 ounces whole kernel corn. rice and raisins. Always look for the greenest stalks. seed and chop reserved centers. milk. Older than Egypt. with unopened tips. Meanwhile. (Journal of Italian Food and Wine. For a special touch or if the stalks are thick. Sprinkle with paprika and cheese. Stuff tomatoes with rice mixture. if you won’t be using it within a day. 5. it was noted by first-century gourmand Apicius as a favorite of imperial Rome and was the vegetable of choice for France’s Louis IV. W96) 1. melted 1 cup sour cream 1 8 1/2-ounce package corn muffin mix 1 cup shredded Cheddar cheese Preheat oven to 350°F. 8 large California tomatoes 1/2 cup sliced green onions cup milk cup crabmeat 2 1/2 tablespoons lemon juice 1 tablespoon chopped fresh mint or 1 teaspoon dried mint 1 teaspoon finely chopped garlic 1 teaspoon salt 1/4 1/3 5 finely chopped green onions 3/4 6 tablespoons sour cream Paprika Grated Cheddar cheese teaspoon pepper cup olive oil Asparagus. Costco Tip: Potatoes are naturally high in vitamin C and potassium and are a good source of vitamin B6 and dietary fiber. otherwise it will discolor.Golden Russet/Atlantic Advantage/Pacific Pride Tam Produce Stuffed Crab-Stuffed Potatoes Crab is always an elegant touch. a sign that the vegetable is drying out. Gold-n-Soft Scalloped Corn Corn is a classic. Preheat oven to 400°F. Tips and All Asparagus has a very long and regal history. reserve. green onions. Makes 8 servings. cut potatoes in half lengthwise and gently scoop out pulp. 4. *Brands may vary by region. 70 P E R F E C T H O L I DAY B U F F E T . Place asparagus in a glassful of water as you would a bouquet of flowers. Mash the pulp and add butter. crab and sour cream. understated vegetable that imparts a natural sweetness to a dish. 2. Pour into a greased 9-by-13-inch pan. Beat eggs in a medium-size bowl. soaked in boiling water for 20 minutes and drained Cut slice from stem ends of tomatoes. drained 1/2 cup Gregg’s Gold-n-Soft margarine. Dress the asparagus just before serving. 6 large Western-grown Russet potatoes* 6 tablespoons butter 3/4 California Tomatoes Mediterranean Serve these beautiful tomatoes at room temperature. Makes 12 servings. 3 cups cooked rice 1/3 cup raisins. Don’t purchase asparagus if the cut-off end is shriveled. While still warm. substitute a similar product. peel the bottom halves with a vegetable peeler. Fill the potato skins with the mixture. Sprinkle with cheese and bake 35 minutes.
place plates at the beginning of a buffet and utensils and napkins at the end. adding more #22863 if necessary. candies or breads on the tablecloth from the centerpiece to the edges of the table. • Use only unscented candles near food. and the cheese will just melt into the mixture. Now mix everything together in the pan. Cook 5-7 minutes. Turn off heat and leave on stove. • Stuff the bottom two-thirds of a bread basket with apples and then position numerous loaves of bread on top. 5. Less bread will be needed. you’ll just have to hunt for it! Costco Member Nancy Stanton Tips for Better Buffets • Food preparations positioned at different levels add visual interest. Heat a large skillet and add 3 tablespoons #22863 and butter. • If at all possible. Drain and return to burner until all water evaporates. and the apples will be available if all the bread is eaten. They answer the “What is it?” question and generate conversation. place it at the end of the buffet. 3. 2. seeded and chopped 1/4 cup #433677 Dash of #848038 1 large bag #5685 1 cup crumbled blue cheese. Place #83505 in boiling water and cook until just getting soft. • To promote grazing. Keep turning. adding a little more #22863 if sticking occurs. additional linen and even towels. or to taste 1/4 cup #23402 1. top with #23402. Add #83505 to the skillet — make room for them by sliding #5685 mixture out of the way — so that #83505 touch the bottom of the pan and are seasoned with #22863 and bits from pan. • Rather than serve an entire fillet of salmon or beef. run easily accessible streams of nuts. 6. Add blue cheese to your liking. Sauté. create a bar and a dessert station away from the buffet table. covered. • To allow the guest to have one hand free. 12 -15 small #83505 1/3 cup or more #22863 if available. Michigan. • If you have one dish that was a budget-buster. 4. To serve. with sauce drizzled on top. • Fashion name cards for each dish. most plates will be full by the time it’s discovered. we suggest making ledges on the table out of stacks of books and covering with cloth remnants. Makes 8 servings. member’s recipe into Costco item number code. Toss in 6 handfuls of #5685. P E R F E C T H O L I DAY B U F F E T 71 . We have no doubt that some of our dedicated Costco shoppers won’t even have to visit a warehouse to decipher this cooking teaser. chopped 1 each yellow. the better for the host and guests.F R O M T H E M E M B E R ’ S K I T C H E N Nancy Stanton’s Costco-Coded Supper Dish We decided to have a little fun and test members’ knowledge of our products by converting the ingredients of this Highland. The solution to this delicious recipe also is provided in this book. otherwise any good-quality product 1 tablespoon butter 2 large #67245. • The more room-temperature or cold foods. Add #67245 and #60357 to skillet and season with #433677 and #848038. cut your entrée into serving portions. Rather than using a glass container that could tip. orange and red #60357.
72 P E R F E C T H O L I DAY B U F F E T . These helpful hints may come in handy. stirring until sugar is dissolved. 1 1/2 cups sugar 1/2 3/4 cup water cup light corn syrup Cherries • Cherries should be firm and dark. • Refrigerate. with no browning at the stem attachment. Berries • Do not stem or wash berries until they are to be eaten. stirring until combined. Van Diermen Vanilla Cream Puffs with Caramel Sauce You choose: four hours in the kitchen making your own cream puffs or 30 minutes thawing out Van Diermen’s* glorious domes of pastry and cream. present cherries on a bed of crushed ice— decadently delicious. Serve and enjoy! Makes 8 servings. fresh water before cutting. • Watermelon seeds are edible. substitute a similar product. hold the bag up and check for loose fruit. Cool to room temperature (sauce will thicken). it takes up to 12 hours to chill a watermelon. • Strawberries contain more vitamin C than oranges. Melons • Smell the fruit. Costco’s seedless watermelon variety is definitely the answer. *Brands may vary by region. about 1 minute. To make sure grapes are still attached to the vines. • Keep refrigerated until served. • If there’s a way. they are high in fat. Costco Tip: For a meal in itself. 2/3 cup fat-free Caesar dressing 1 cup chopped fresh parsley 8 ounces crumbled feta cheese 2 garlic cloves. Fruitful Offerings Costco offers members a wide range of fruits throughout the year. However. 4 cups thinly sliced Andy Boy Romaine Hearts* 3 cups halved cherry tomatoes 1 cup finely chopped green onions 1 cup thinly sliced fresh basil • Remove any spoiled grapes. they can at least get softer and juicier if left at room temperature for a few days. Drizzle this caramel sauce over 24 cream puffs. • Look for melons that have a smooth indentation where the stem was attached. Remove from heat and add cream and vanilla. *Brands may vary by region. offer their favorite Caesar salad from the family kitchen. with green stems. • Many berries will create their own syrup if they are sprinkled with a little sugar 30 minutes to an hour before serving time. besides being a nuisance. Toss well to coat. minced Combine ingredients in a large serving bowl. • Wash and brush any produce that grows on the ground with cool.D’Arrigo Brothers Caesar Salad California’s D’Arrigo Brothers. the family suggests adding 6 cups shredded cooked chicken breast and 6 cups cooked penne or radiatore pasta. Boil over medium-high heat without stirring until mixture is caramel-colored (320-338°F). with their full line of fresh vegetables. • When purchasing. water. • Grape bags can hide poor grapes. You want a fruity aroma with no decay odor. substitute a similar product. Makes about 1 1/2 cups. • Plan ahead. smell the fruit first. corn syrup and salt. Grapes • Grapes should be firm and consistent in size. there should be a slight aroma. Pinch of salt 1 cup heavy cream 1 teaspoon vanilla extract In a heavy saucepan simmer sugar. • Although cantaloupes do not continue to ripen once they are picked. as they will spread their decay to others.
It comes from a friend of mine. baking soda and salt. Combine sugar. Pour into graham cracker crust. F R O M T H E M E M B E R ’ S K I T C H E N Costco Member Prudy Smithson Prudy Smithson’s Pineapple Cake with Coconut Frosting “I am always asked for this recipe. lemon juice. flour. 2 1/2 cups graham cracker crumbs 1 1/2 cups sugar 2/3 cup melted butter 4 Wilcox eggs* 1/8 teaspoon salt 1 1/2 tablespoons lemon juice 1 1/2 teaspoons grated lemon rind 1 cup Wilcox eggnog* 1 1/2 pounds Wilcox cottage cheese* 4 tablespoons flour 1/4 cup chopped walnuts 1. Pour into greased 9-by-13-inch pan and bake 30 minutes. Stir in walnuts. add salt. combine sugar. member. substitute a similar product. Beat thoroughly and strain through a sieve. Blend in eggs and pineapple. eggnog. Makes 12 servings. butter and evaporated milk in a saucepan. Preheat oven to 350ºF. 1/2 cup sugar and melted butter. Wilcox Farms reports that this eggnog dessert recipe is often requested. 2. Makes 12 servings. Pour over warm cake. *Brands may vary by region. coconut and vanilla. turn off heat. or until toothpick inserted in center comes out clean. rind. Beat eggs with the remaining sugar until light. To make frosting. 5. 2. Preheat oven to 350°F. Washington. Over time. Boil for 6 minutes. sprinkle with remaining crumbs and nuts. 3. eggs and ale or wine that was given a new twist with the use of rum (grog) by American colonists. ” wrote this Bellingham. the popular wintertime egg grog became known as eggnog. 4. Serve warm or at room temperature. cottage cheese and flour. Reserve 3/4 cup of mixture and press the remaining amount into a 9-inch springform pan. 3. who got it from her grandmother many years ago. 1 1/2 cups sugar 2 cups flour 2 teaspoons baking soda 1/2 teaspoon salt 2 eggs 1 20-ounce can crushed pineapple with juice FROSTING: 1 1/2 cups sugar 1/4 pound butter 1 5-ounce can evaporated milk 1 cup chopped walnuts 1 cup coconut 1 teaspoon vanilla extract 1. open oven door and let stand in oven until cool. Combine graham cracker crumbs.Wilcox Family Farms Eggnog Cheesecake It is thought that eggnog was originally a 17th-century punch made in England with milk. P E R F E C T H O L I DAY B U F F E T 73 . Bake about 1 hour (until center is firm).
Using a knife. The individual cuts should meet at the center of the carrot. Bag and refrigerate. Cool in ice water. Bag and refrigerate. Drain brine. • Red and yellow pepper flowers: Cut peppers into 2. scallop the side of the pepper opposite the fan point. or until barely limp. Editorial Director Ingredients Depending on the season. most produce will be available at Costco and can be prepared one day early. • Jicama flowers: Peel and slice into 1/4-inch disks. Y Supplies 1 brick green floral oasis foam Oasis adhesive tape Deep oval dish 40-60 12-inch wooden skewers By Pat Volchok. Use a cookie-cutter to make a flat flower. make 4 evenly spaced vertical cuts in toward the center. • Carrot flowers: Peel a carrot and then. Bag and refrigerate. • Radish florets: Using a small paring knife. Place in refrigerated ice water to “bloom. Repeat. 74 .to 3-inch triangle-shaped fans. Bag and refrigerate. starting about 2 inches from the top. except you can opt to only partially peel. • Cucumber flowers: Same as jicama. Bag and refrigerate. Give a quick twist and break off. Bag and refrigerate.our guests will halt in their tracks when they first see — and then eat — this showstopping centerpiece. trim the ends and then cut short slashes around each radish.” • Asparagus spears: Cut the top 3 to 4 inches off each asparagus stalk and blanch in hot water for up to 3 minutes. • Cherry tomatoes: Clean. drain. • Broccoli and cauliflower florets: Clean and break heads into small florets with 1-inch stems. bag and refrigerate. • Olives: Select pitted olives of all colors and shapes.
• Be sure to provide a tray for used scallion skewers. increasing cooking time slightly. • Scallion flowers: Cut off all but 2 inches of the green of each scallion. parsley and kale leaves. Put in refrigerated ice water to “bloom. Trim and then slice the white root end numerous times. parsley or kale in and around the oasis to cover. 75 . For example. Stuff rosemary branches. SCALLION STEMS: Create stems by inserting a wooden skewer down through the center of a scallion green. CARROT FLOWERS: Starting about 2 inches from the top. • Scallion greens: Cut to same length as skewers. Bag and refrigerate. Pat’s Tips • Make the centerpiece crazy and whimsical. JICAMA FLOWERS: Peel and slice into 1/4-inch disks. Give a quick twist and break off. Bag and refrigerate. take a flat jicama flower and top it with an olive to make a “black-eyed” Susan. Place on the buffet. Stick the flat end of the skewer into the oasis container. clean rocks to act as ballast. or punch 3 thin green beans through the flat face of a cucumber flower to resemble stamens. Use a cookie-cutter to make a flat flower. • Rosemary branches.” • Turnip flowers: Same as jicama. make 4 evenly spaced vertical cuts in toward the center. Serve with dipping sauces and toasted pita bread. The individual cuts should meet at the center of the carrot. Before the Party Place one or more of the prepared “flower” vegetables onto the pointed end of each skewer stem. Continue to create flowers until you have a beautiful bouquet of individual skewers.• Button mushrooms: Clean. • Green beans: Follow asparagus instructions. Create stems by inserting a wooden skewer down through the center of a scallion green. Directions Prepare the flower container by positioning the floral oasis in the middle of the dish and securing with the oasis tape. If necessary. fill the rest of the container with small.
M E N U page 78 page 78 page 78 Costco Member Gerry Worth Frankie Shapiro’s Chopped Herring Bernice Kesslen’s Sour Cream Pancakes Charles Shapiro’s Spicy Potato Pancakes Gerry Worth’s Chopped Liver page 79 Elisa Harris’ Hanukkah Noodle Pudding Pearl Molmed’s Beer Brisket page 79 page 79 77 . Chanukah. songs. gifts and foods prepared from recipes handed down through the generations. five grandchildren and many friends.R eligious. A nightly blessing and candle-lighting ceremony using a special candelabrum called a menorah is a highlight of the eight-day celebration. She loves to travel. It is traditional to eat items fried in oil such as potato latkes (potato pancakes) and deep-fried jelly doughnuts. as well as games. That’s why we were so pleased when Costco member Gerry Worth sent us a collection of Hanukkah recipes that she and her friends have collected over the years. All this and she still finds time to cook and shop at Costco! Costco thanks Gerry and her friends for sharing some of their cherished traditional recipes. Considered very much a family festival. secular and ethnic celebrations abound during this season of the year. called sufganiot. or Hanukkah (both spellings are correct). commemorates an ancient Judaic victory and the miracle of oil lasting in the Temple not one but eight days. Gerry enjoys celebrating Hanukkah with her three children. is very active in the Jewish community and volunteers at the Manchester airport.
Mix well. Grate onion fine. salt. If too tart. 6 russet potatoes. Serve with crackers or black or rye bread. peeled 1 large or 2 small onions 1/4 cup matzo meal 2 eggs 1 teaspoon salt Dash of pepper. Cook until golden brown on each side. Drop tablespoonfuls of batter into hot pan. Add matzo meal. Put potatoes and onion in a bowl. New Hampshire. 1/2 1/2 pound small-curd cottage cheese cup sour cream teaspoon salt 3 eggs. eggs. 2. drained and liquid reserved F R O M T H E M E M B E R ’ S K I T C H E N Charles Shapiro’s Spicy Potato Pancakes Hot sauce adds some zip to these latkes. making sure there are no lumps. Brown over medium heat on both sides. 3. Costco member got this recipe from her aunt. beaten 1/2 1. Serve with sour cream and applesauce. 3. 2. who of course is a friend of Gerry’s. Add beaten eggs and then dry ingredients and beat until smooth.4 shakes 4-6 drops hot sauce 3-4 shakes Worcestershire sauce Oil. 5. Garnish with chopped egg. If too dry. Use a hand grinder or a food processor to grind eggs. Make a day or two ahead to allow ingredients to blend. New Hampshire. add a little sugar.Frankie Shapiro’s Chopped Herring Hanukkah would not be complete without this Londonderry. If batter is too stiff. apple and herring to a moderately chunky consistency. 78 H A N U K KA H : T H E F E S T I VA L O F L I G H T S . Drain if need be. Drop mixture by tablespoonful onto a greased hot skillet. 4 hard-cooked eggs 1 medium onion 1 good hard sweet apple. cored. The recipe was contributed by another member from Londonderry. Bernice Kesslen’s Sour Cream Pancakes This Manchester. hot sauce and Worcestershire sauce (all seasonings are to taste). 3. Melt 1 tablespoon of butter in frying pan on mediumhigh heat. Serve with applesauce. New Hampshire. chicken fat or both 1. 4. add herring liquid. peeled and cut in chunks 1 32-ounce jar Vita Herring or another brand. Makes 30-40 latkes. Makes 6 servings. Makes 8-12 servings. Use more butter if needed. pepper. Costco member’s recipe. who served it on Sundays during Hanukkah. 2. Drain on paper towels. Beat cottage cheese and sour cream until well blended. 1 tablespoon sugar 3/4 cup all-purpose sifted flour blended with 1/8 teaspoon baking powder 2 tablespoons butter 1. Well-seasoned pans make the pancakes taste even better. Mix well and taste. add 1-2 tablespoons of milk. onion. Grate potatoes by hand or use processor (fine).
Fold into noodle mixture. Immediately add butter to noodles so that butter melts. Boil egg noodles according to package directions. Beat egg whites. Drain. salt. Pearl Molmed’s Beer Brisket This longtime friend of Gerry’s lives in Manchester. Save the oil in the pan. Makes 8 servings. Chill.F R O M T H E M E M B E R ’ S K I T C H E N Gerry Worth’s Chopped Liver 2-3 large onions. sugar. 3. sliced 1. 4. Sauté until slightly pink in the center. Strew sliced onions around brisket. sour cream. Preheat oven to 350°F. Continue cooking until done. 8-ounce package egg noodles 1/4 pound unsalted butter 2 eggs. New Hampshire. or until done. Chop in eggs. 2. Grease an 8-inch square baking pan. 2. seconds were had by all. Sauté onions in oil over medium heat until brown. Makes 8-12 servings. 2. melted Cinnamon 1. and has graciously shared her brisket recipe. To make topping. Preheat oven to 350°F.4 tablespoons unsalted butter. Garnish with chopped egg and serve with crackers or on toast. Pour butter over cereal. Place brisket in a roasting pan. pineapple and raisins. It serves a crowd. H A N U K KA H : T H E F E S T I VA L O F L I G H T S 79 . 10. Chop onions and livers in chopping bowl or blender. The texture should be between chunky and smooth. put cereal into a plastic bag. If using plain corn flakes. Elisa Harris’ Hanukkah Noodle Pudding Our testers raved about this New York City Costco member’s noodle dish. Remove onions and add chicken livers to pan. 3. Cover with foil and bake until tender. Additional oil and salt can be added to taste. Add cinnamon and crunch plastic bag to crumble cereal. add 2-3 tablespoons sugar. In fact. separated 1 teaspoon vanilla extract 8 ounces sour cream 8 ounces cottage cheese Pinch salt 1 tablespoon lemon juice 1/4 cup sugar 1 8-ounce can crushed pineapple in its own juice. Pour over brisket. Sprinkle the brisket with garlic powder to taste. chili sauce and onion soup mix. Check after 3 hours. Add 2 egg yolks. drained Raisins (optional) TOPPING 2 cups frosted or plain corn flakes 3. Bake 50-60 minutes. vanilla. Sprinkle cereal over top. 4. 5. cottage cheese. Add oil saved from pan while chopping the mixture to keep it moist.to 12-pound beef brisket Garlic powder 2 12-ounce cans beer 2 bottles chili sauce 1 packet of onion soup mix 2 large onions. chopped Oil or chicken fat 1 pound chicken livers 2-3 hard-boiled eggs 1. Pour in noodle mixture. Mix beer. 3. lemon juice.
Spoil with gorgeous decorations. traditional music and extraordinary party favors. What better occasion than Christmas dinner to give and receive extra-special treatment? Indulge in fine wines and cheeses. a roaring fire. Mike Sanchez’s Buffalo Pine Nuts and Carmina Tapia’s Cinnamon-Sugared Pine Nuts page 82 Royale Spinach Salad page 83 Peggy Alexander’s Sweet Potato Jalapeño Soup with Lime Cream page 83 Vie de France Croissants page 83 Global Fishing Red King Crab Legs and Carol Bigham-Perez’s Red King Crab Legs Premio Italian Sausage and Potato Medley page 85 Swift Standing Rib Beef Roast with Harvest Vegetables page 86 Washington State Mashed Potatoes with Roasted Garlic page 86 Kevin Riordan’s Herb-Inlaid Potatoes Carmina Tapia’s Cinnamon Pine Nut Buñuelos page 87 Camelot Desserts Chocolate Mousse Puffs Ganache page 87 Christmas Collection Wine and Gift Bags page 86 page 84 page 87 81 .I t’s true that the simple pleasures of life bring the greatest joy. velvety soups. M E N U Kirkland Signature Pine Nuts: Claudia Dossat’s Pine Nut Brie Nibble. hearty winter vegetables and delicious desserts. a formal dining table. personalized place cards and treats. Let your guests know they are the most precious gift in the world. but every once in a while it feels oh so good to pamper and be pampered in return. seafood and meat specialties. mutual toasts.
Put pine nuts in a bowl and drizzle with corn syrup. For optimum freshness.3/4 1/2 teaspoon cinnamon cup sugar 1 cup Kirkland Signature pine nuts 2 tablespoons white corn syrup Combine cinnamon and sugar. 1/2 . Bake 30 minutes. 6. Spread nuts evenly on a lined cookie sheet and bake 15-20 minutes. Remove the rind and chop the Brie into pieces. Use the reserved bread pieces to dip into the mixture. keeping nuts in an even layer. chopped. Layer the Brie. plus more for garnish cup chopped fresh basil 1. 4. 5. or 1 teaspoon from a jar of chopped or minced garlic 1/3 1/3 1/2 Mike Sanchez’s Buffalo Pine Nuts Mike. Pour the remaining melted butter over the top and sprinkle with additional pine nuts. sun-dried tomatoes. Remove from oven. Toss with cinnamon sugar until coated. or until lightly toasted. Hollow out the bread round. Place nuts in a bowl with oil and stir to coat. 1 cup Kirkland Signature pine nuts 3 tablespoons canola oil 4 tablespoons Buffalo wing seasoning 1.Costco Member Claudia Dossat Costco Employee Mike Sanchez K F R O M T H E M E M B E R ’ S K I T C H E N F R O M T H E E M P L O Y E E ’ S K I T C H E N irkland Signature Pine Nuts Claudia Dossat’s Pine Nut Brie Nibble This Las Vegas member says. 1/3 cup pine nuts and basil in the bread shell. Sprinkle in half the seasoning and toss. 2. Preheat oven to 300°F. Carmina Tapia’s Cinnamon-Sugared Pine Nuts Carmina also uses these nuts for her buñuelos (see page 87). garlic. melted One round of baby Brie 3 cloves garlic. “This recipe for pine nut Brie dip is a favorite for everyone in my family. 4. reserving the top and insides. Spread on a cookie sheet to air-dry. Preheat oven to 350°F. Spread half of the butter in the hollowed-out round. When all the cheese is gone. or until the filling is thoroughly melted.” 1 round loaf of bread (we like sourdough) 1 stick butter. Toast pine nuts in a skillet over medium heat until aromatic. store in a sealed container in the refrigerator. says these are good at any time of year. 82 ELEGANT CHRISTMAS DINNER . Toss every 5 minutes. This is the best part! Costco Tip: Shelf life for pine nuts is 1 year. so we thought you might appreciate a few additional ideas. cup chopped sun-dried tomatoes cup Kirkland Signature pine nuts. coating the nuts completely. Add remaining seasoning. F R O M T H E M E M B E R ’ S K I T C H E N Many people think of pine nuts as only as ingredient in pesto sauce or a topping for a salad. spread nuts on another cookie sheet and let air-dry. 2. 3. a Costco food-safety trainer. 3. slice the bread bowl into sections and eat.
flaky treats will help you with your “French connection. or as a holiday breakfast with a freshly brewed cup of coffee.Royale Spinach Salad The combination of protein-rich bacon and spinach. onions. as an appetizer with your favorite spread. Chill. Refrigerate until ready to use. about 1 hour.” *Brands may vary by region. stems removed 2 red onions. drained. 3. or to taste 2 teaspoons ground black pepper 8 sprigs cilantro LIME CREAM 4 limes 1 cup sour cream 1. *Brands may vary by region. these elegant. substitute a similar product. Purée potatoes. Place in a saucepan. whole and unpeeled. It is all of the above and scored a perfect 10 from our Costco testers. member wrote that her soup is absolutely delicious. The flakiness comes from layering the butter throughout the dough. might be just the power boost needed during the hectic holidays. Add remaining stock. or until tender. bacon and walnuts. or to taste 1 pinch salt. stirring occasionally. adding more stock if necessary. jalapeños and salt and pepper. covered in salted water. 8 sweet potatoes 2 cups diced red onion 4 tablespoons unsalted butter 8 cups chicken stock 3-4 fresh jalapeño peppers. Add vinegar and celery seed. a good source of iron and vitamins A and C. Chill well and sprinkle with cheese before serving. Whichever way you choose to enjoy your croissant. Garnish with cilantro. Makes 8 servings. cut in 2-inch pieces and fried until crisp* 1/2 F R O M T H E M E M B E R ’ S K I T C H E N cup walnut halves cup grated Romano cheese 4 tomatoes. oil. cool and peel. as a dessert with fresh cream and fruit. Combine spinach. Arrange tomatoes on top. whole milk and long-fermented dough for optimum flavor. 4. A croissant can be used as a roll with your ham or turkey. and we have to agree. sliced 1/2 Peggy Alexander’s Sweet Potato Jalapeño Soup with Lime Cream This Scottsdale. shake or beat well. Prepare lime cream: Stir the juice and grated peel of limes into sour cream to attain a pourable consistency. cup sugar 1 cup safflower oil 1 teaspoon dry mustard 1 teaspoon salt 1/2 cup vinegar Costco Member Peggy Alexander 1 teaspoon celery seed 4 generous bunches spinach. Ladle into bowls. seeded and minced. mustard and salt. sliced thin 12 slices Royale bacon. 2. In small skillet. Arizona. substitute a similar product. onion and 1 cup of stock in a blender or food processor. sauté onion in butter until soft. Swirl a spoonful of the lime cream into each bowl. ELEGANT CHRISTMAS DINNER 83 . Cook sweet potatoes. 1/2 Vie de France Croissants* Is it a pastry or a roll? Costco Bakery croissants are made with 100 percent butter. Cover and simmer over low heat about 30 minutes. very Southwest and tasty. Pour chilled dressing to taste over salad and toss until well coated. Combine sugar. Drain. washed. 5. Makes 12 servings.
Carol’s Tips: “I use the little ceramic pots over candles on a stand to keep the sauce warm. Costco Member Carol Bigham-Perez ELEGANT CHRISTMAS DINNER . Place legs on a foil-lined cookie sheet. Additional broiling will toughen the meat and ruin the flavor.” Costco Tip: Costco’s red king crab legs have already been cooked. as are the enormous claws. F R O M T H E M E M B E R ’ S K I T C H E N Carol Bigham-Perez’s Global Fishing Red King Crab Legs Costco member Carol Bigham-Perez of Tacoma. Broil the crab legs 2-3 minutes. Be sure to supply cocktail forks to pull the crab out. Makes enough for 12 legs. this king of crabs is available year-round. Low in fat and calories and an excellent source of protein. are harvested in the icy waters from Alaska to Japan and are immediately frozen to retain flavor and freshness. Serve with more sauce on the side.Global Fishing Red King Crab Legs Called the King for good reason. says. especially through Costco’s seafood roadshows.” Preheat broiler. The large pieces of white meat tinged with red found in the spiny legs are very popular. Partially defrost cooked king crab legs and use a small kitchen knife to cut a strip along the length of the legs about 3/4 inch wide and 4 inches long. Cover and steam for 10 minutes if crab is defrosted and 15 minutes if frozen. The crabs. “It wouldn’t be a celebration or holiday at our house without Costco’s king crab legs. so a quick warming is all that’s required. sometimes known as Alaskan king crab. Spoon a small amount of the sauce on the openings cut in the shells. melted 2 tablespoons red wine vinegar 1 bay leaf 1 tablespoon lemon juice 2 pinches cayenne pepper Combine all ingredients. Serve with drawn (clarified) butter. Washington. genus Paralithoides is indeed a very large crab. with records noting 10-foot extensions from claw to claw and weights of up to 25 pounds. RED KING CRAB LEG SAUCE 1/2 stick unsalted butter. Place the crab on a rack in the pan so it is not touching water. or until just heated and slightly browned on top. GLOBAL FISHING RED KING CRAB STEAMING SUGGESTION: Put 2 inches of water in a large covered roasting pan and bring to a boil.
remove and discard the meat. 2. potatoes and onions is fantastico. candles and perhaps a wreath or two partially placed under a dining centerpiece. sprinkle with bread crumbs and return to the oven at 400°F to brown. 3. For very lovely and personalized place cards. place in a shell. *Brands may vary by region. red. gild and then open one walnut per person. Secure each with a rubber band for 24 hours. mustard and rosemary and pour over contents of pan until coated. Premio Italian Sausage and Potato Medley Premio Sausage Company. door. uses secret recipes passed down through the generations to create their quality-cut pork sausages. If there is room. split in half lengthwise* 3 cups onions cut in 1/2-inch dice Salt and freshly ground black pepper 3 ounces balsamic vinegar 1 cup grain or deli mustard 6 tablespoons fresh rosemary or 2 tablespoons dried 1/2 cup seasoned dry bread crumbs ELEGANT CHRISTMAS DINNER 85 . then remove the band and put a personalized name card at each person’s place. shallow ovenproof casserole or roasting pan. Combine vinegar. 1/3 1. return to the oven to finish cooking. cup olive oil 4 Idaho baking potatoes. Bake 20 minutes. If sausages and potatoes are not cooked. and season to taste with salt and pepper. Add sausages and onions. wreaths make stunning individual plate chargers as well. peeled and cut in chunks 8 Premio sweet (mild) Italian sausages. Add potatoes and coat well with oil. founded by a family from Naples. If the sausages and potatoes are cooked at this point. heat olive oil over medium heat. Preheat oven to 375°F. substitute a similar product. Dot the shell’s edge sparingly with glue and reattach to the other half. Add a personal note at one end of the paper tail and the person’s name at the other. Italy. green and white berries and flowers. then sprinkle with bread crumbs and brown at 400°F. This medley of roasted sausage. It is a nice tie-in to suspend a wreath by festive ribbon from the table’s chandelier. Roll up starting at the message end.Decorating Elegance This is the time to pull out all the stops by adding elegant and rich metal leaf to natural decorations and strands of festive beads to mantel. like a halo. Makes 8 servings. and carefully unroll the paper until the guest’s name is visible and hanging outside the shell. In a large. Make a narrow roll of paper to fit the width of each shell. Accent with fresh holiday greens. stairway and table décor.
C. Season the meat with salt and pepper and place in large roasting pan. Add wine. Store at room temperature. Recipe courtesy of Chef Forrest D. Lay another slice of potato on top and press slices together to seal edges. combine hot potatoes. Don’t worry. peeled 2 teaspoons kosher salt 2 teaspoons coarsely ground black pepper 2 cups red wine 1 teaspoon sugar 5 pounds carrots. 5. Edges should be free of any parsley. Skagit Valley’s Best and Wallace Farms of Washington State offer this superb mashed potato recipe made with highsolid. squeeze to remove pulp and mash. or until tender. peeled and quartered 1/2 1/4 cup milk cup mayonnaise KEVIN RIORDAN 2 tablespoons butter or margarine 1 teaspoon salt 1/2 Herb-Inlaid Potatoes teaspoon ground white pepper Preheat oven to 375°F. peeled 1. 6. potatoes and pearl onions to roasting pan. executive chef at the Brooklyn Seafood. sugar.ounce Washington russet potatoes Italian parsley leaves Vegetable oil Salt and ground white pepper Slice potatoes lengthwise paper-thin* and place on a cookie sheet. Add garlic and mix well.to 14-pound Kirkland Signature/Swift standing rib beef roast 25 garlic cloves. Boil potatoes about 30 minutes. This will give the meat a chance to relax and redistribute the juices. 7. Retail Foods. Steak and Oyster House in Seattle. carrots. Swift Standing Rib Beef Roast with Harvest Vegetables Here it is. In a mixing bowl. Washington State Mashed Potatoes with Roasted Garlic Valley Pride. the crowning touch to a glorious dinner. spacing evenly. Using a sharp paring knife. Roast for 20 minutes. It can be used as either a garnish for the standing rib beef roast or a showstopping appetizer when sprinkled with salt and pepper. Makes 12 servings. Turn off the oven and let the roast sit for 20 minutes without opening the oven door. *Costco Tip: For best results. Preheat oven to 450°F. then lower oven temperature to 215°F for the remainder of the cooking time. Roast for an additional 2 1/2 hours for a medium-rare roast. 1/2 inch deep. Place a parsley leaf in the center of a slice. 4. Season to taste with salt and pepper. Drain well. mayonnaise. leaving a diamond pattern across the top.C. Remove from oven. Corporate Executive Chef. And no one but the cook will know that it was probably the easiest part of the entire meal! 12. unpeeled 1 pound pearl onions. Makes about 18 pieces. Drain on plate or tray lined with paper towels. low-sugar spuds. Add 1/2 hour for medium. peeled 3 pounds red-skinned potatoes. Kevin Riordan. very carefully cut diagonal slices through the fat covering the roast at 1-inch intervals. Insert garlic cloves into the cuts. milk. Waldo II. Cut top 1/2 inch off heads. Fry potatoes in oil to cover (300°F) until crisp in the center. butter. 25 cloves will not overwhelm the roast—it will taste wonderful! 3. salt and pepper. was kind enough to share a wonderful potato treat that’s perfect for this elegant dinner. 2.Kevin Riordan’s Herb-Inlaid Potatoes 1-2 8. Whip at low speed just until smooth.E. use a mandolin (slicer). Slice and enjoy! Makes 12-14 servings. 2 whole medium heads garlic 4 pounds Washington red or white potatoes. Bake garlic 45 minutes. Slices should be thin enough that the parsley leaf shows through. Mashed Potatoes with Roasted Garlic 86 ELEGANT CHRISTMAS DINNER .
Roll from center toward edge. Flatten each ball into a 4. Besides covering bottles. why not use them as ornament bags or instead of wrapping paper for small gifts. Shape dough into a 12-inch roll. 3. or store airtight. 4. When the oil is hot. or until smooth. 5. and all with braided tie cords.to 5-inch circle on a floured surface. Drizzle over the puffs with a fork or spoon. Then drizzle with corn syrup. Cover with a damp towel and let rest 15 minutes.F R O M T H E M E M B E R ’ S K I T C H E N Carmina Tapia’s Cinnamon Pine Nut Buñuelos Mexican fried cookies. page 82) 1/4 cup light corn syrup exception. Stir in water gradually. While the oil heats. Rub in the shortening with fingertips until blended. Replenish cinnamon sugar on plate as needed. are a traditional Christmas treat. California. substitute a similar product. Costco’s wine bags have stolen the show. chopped Bring cream to a boil over medium heat. Drain off excess oil on paper towels. ELEGANT CHRISTMAS DINNER 87 . Just remove them from the freezer and serve. homemade candies or nuts. cut in wedges. Remove from heat. *Brands may vary by region. Cook until golden brown on both sides. dust them with powdered sugar. mixing until dough cleans sides of bowl and forms a ball. To make a gourmet treasure. 1. 6. bittersweet or white chocolate. We thank this Madera. Or use a deep-fat fryer at 375°F. 2. Cut into 12 slices and shape each slice into smooth ball. dip the tortilla in the cinnamon sugar and let cool. turning one-quarter turn at a time. mix the sugar and cinnamon and spread half of the mixture on a plate. member for suggesting such a delightful grand finale to our traditional Christmas dinner. Serve warm. 2 cups flour 1/4 1/4 Christmas Collection Wine and Gift Bags Holiday gift-giving begins with the wrapping. called buñuelos. Gift tags are included. Repeat the process. Heat about 1/4 inch oil over medium-high heat in a medium skillet. and this year is no teaspoon baking powder cup shortening cup cooking oil Up to 1 cup hot water 1/3 1 cup sugar 4-5 teaspoons cinnamon 1 cup Cinnamon-Sugared Pine Nuts (see recipe. 7. add chocolate and stir until melted and smooth. 1 cup heavy whipping cream 1 pound semisweet. Place the sugared tortilla on a plate. Place tortilla between damp towels to prevent it from drying out. letting it drip down the sides. Makes 16 servings. Knead dough on a lightly floured surface about 5 minutes. Makes 12-24 servings. Over the past few years. Made this season in reversible velvets to sheers and sheers to velvets in dark blue. red and deep green. carefully place a tortilla in the pan. Costco Member Carmina Tapia Camelot Desserts Chocolate Mousse Puffs Ganache Chocolate Mousse Puffs* are a great treat anytime. Top with a couple spoonfuls of Cinnamon-Sugared Pine Nuts. drizzle with chocolate ganache. until tortilla measures about 9 inches in diameter. Mix flour and baking powder in a large bowl. these bags are ready for any quick wrapping project. For a simple garnish. Top with another sugared tortilla.
why not continue this relaxed atmosphere? A simple. Dessert is a must. Prepare delicious hors d’oeuvres to stave off hunger pains while the meal cooks. A gorgeous blooming orchid plant or one lovely bouquet in a casual vase is perfect. as is a warm. we suggest eating casually and slowly in front of the fireplace. While dining at a table may be customary. where nothing more is demanded than to sit back and enjoy. M E N U page 90 page 90 Inhee Hwang’s Shrimp Appetizer Vivian Nishimoto’s Steak Lettuce Roll Aidells Chicken and Sausage Potpie Naumes Bosc Pear Sauté page 92 page 91 Crisp & Golden Potatoes à la Finlandia Swiss page 92 Dole Orange-Asparagus Salad with Raspberry Vinaigrette page 93 page 93 Boskovich Farms Warm Spinach Salad Jean-Yves Mocquet’s Gewürztraminer Parfait page 94 Dole Fruity Tulip Chocolate Shells Hot Drinks … the Costco Way Starbucks Four Fundamentals of Brewing Coffee page 95 page 94 page 95 89 . When entertaining after (après) the play. An unhurried and carefree evening in the middle of winter — now that’s a night to applaud. can be a welcome winter relief.A fter the hectic pace of the holidays. soothing drink. madeahead meal is the perfect ticket. Flowers should be uncomplicated. a night at the theater.
Place the cucumber slices in the bowl. Mix well. Grill over indirect medium-high heat until medium-rare. not tasting. Costco Member Vivian Nishimoto 4. crushed 1 tablespoon grated fresh ginger 1/4 cup dry sherry cup hoisin sauce. 3.F R O M T H E M E M B E R ’ S K I T C H E N Inhee Hwang’s Shrimp Appetizer This Palo Alto. 2. 3. Roll and eat with fingers. Add all remaining ingredients except cucumbers to the bowl. Place shrimp in a bowl and pour in olive oil. California. Makes 6 servings. ginger and sherry. All ingredients can be purchased at Costco. Slice into 1/4-inch pieces. teriyaki sauce or sweet & sour sauce Iceberg lettuce leaves 1/2 1. Poke the tri-tip with a carving fork or pound with a meat tenderizer so marinade can penetrate. 2. 90 A P R È S T H E AT E R . member reports. Easily feeds 6. with lots of leftovers. Combine garlic. 2 1/2 pounds tri-tip steak 2 cloves garlic. rub on all sides of the steak and refrigerate overnight. Serve chilled. Costco Member Inhee Hwang F R O M T H E M E M B E R ’ S K I T C H E N Vivian Nishimoto’s Steak Lettuce Roll This Honolulu member reports that she cooks by looking.” 1 pound cooked shrimp 3 tablespoons extra-virgin olive oil 2 tablespoons vinegar or lemon juice 1 1/2 teaspoons French-style mustard 1 tablespoon diced red bell pepper 1 teaspoon chopped shallot 1 teaspoon chopped garlic 1 teaspoon chopped scallion 1 tablespoon chopped parsley 1/4 teaspoon salt 1/4 teaspoon sugar 1/8 teaspoon ground black pepper 1/2 cup thin half-moon slices of long English cucumber 1. Mix again. 4. Place in iceberg lettuce leaves and top with hoisin sauce. “The taste of the crispy cucumbers and the soft shrimp make this recipe delightful.
chicken and tarragon or parsley. Season to taste with salt and pepper. about 5 minutes. until thickened. • Vegetables: Wash and while still slightly damp. seal in a plastic bag and cook for 1 to 2 minutes. stirring occasionally. 3. thawed A P R È S T H E AT E R 91 . add the juice of half a lemon and 1 teaspoon olive oil. fillers or MSG. Allow to cool 10 minutes before serving. poultry and fish. sliced 4 cups cooked chicken chunks 1 tablespoon finely chopped fresh tarragon or parsley Salt and freshly ground black pepper 4 links Aidells Sausage (we recommend Chicken Apple Sausage. cup butter 2 onions.Aidells Chicken and Sausage Potpie Assemble this hearty main dish ahead of time and refrigerate. sealing the crust over the dish. In a skillet over medium heat. or until the crust is golden brown. 4. melt the butter and sauté the onions until translucent. • Lemons: To release more juice. Roll and trim dough to about 1 inch larger than your pie plates (roll and cut out 8 circles of dough if using individual bowls). • To dry herbs. Add to the filling. 2. Here are just a few suggestions. Makes 8 servings. 1/4 1. about 3 minutes. Let cool. Microwave Magic Microwaves revolutionized food preparation. then divide the mixture between 2 deep-dish pie plates or 8 individual heatproof bowls. • Crystallized honey: A quick warm-up will return it to normal. • Select foods that are naturally high in moisture such as vegetables. Add the flour and cook. • Small amounts of food or sauces left in glass jars will come out quickly if heated 10 to 20 seconds at full power. about 4-5 minutes. lay them in a single layer on a paper towel and cook for 2 to 3 minutes. chopped 1/4 cup all-purpose flour 4 cups chicken stock 8 ounces asparagus tips 8 ounces sliced green beans 8 ounces diced carrots 8 ounces button mushrooms. Whisk in the stock and simmer. Bake 25-30 minutes. Transfer to the baking dishes or bowls. Add vegetables. or Habanero & Green Chile Sausage for a spicier version) 2 unbaked refrigerated piecrusts or 1 14-ounce package frozen puff pastry. Just turn on the oven the moment you walk in the door and bake the pie while you serve hors d’oeuvres. Cut a few steam vents in the crust. • Use round plates for better distribution. Preheat oven to 425°F. fruit. sauté the sausages until lightly browned. stirring. • Garlic cloves: Skins will slide right off if cooked for 30 seconds. then cut into 1/2 -inch slices. 5. In a saucepan over medium-high heat. Note: Aidells sausage is made without binders. 3-4 minutes. fold the excess edges under and crimp. cook them for 30 seconds.
Add salt to taste. Sauté until tender and juice is reduced to caramelized sauce. unpeeled Combine margarine. spicy. cored. Mix potatoes and onion. form into 1 large or 4 small patties. a small main course or a side dish. as they hold their shape well. crushed 1-2 ounces blue cheese Grate potatoes and Swiss cheese separately with food processor. Serve with pork or chicken. 92 A P R È S T H E AT E R . An excellent choice for eating fresh out of hand or in salads. Costco Tip: Bosc pears are generally considered ripe when they yield slightly to gentle pressure near the base of the stem. have one person grate the potatoes. Earlier in the day. broiled and poached. crumble the blue cheese and wash the potatoes. crush the garlic. Continue frying patties over low heat on both sides until golden brown. aromatic. This leaves you free to reheat the potpie. and panfry slowly in butter until light brown. You can use a lid or a plate to help with the turning. they are also good baked. brown sugar and soy sauce in a skillet. Cook over medium heat to blend. Costco Tip: Rösti can be served as a starter. Garnish the patties with blue cheese crumbles and fry until they start to melt. but blue cheese can be used to give extra aroma. Serve immediately with green salad. forming and cooking the potatoes. Also chop the onion. 6 large potatoes 4 ounces Finlandia Swiss cheese 1 large onion. Add pears. Mix ingredients well. sweet long-necked pears that do not change color when ripe.Naumes Bosc Pear Sauté Naumes Bosc pears are golden brown. Make this dish a team effort. Using a spatula. chopped Butter Salt 2-4 garlic cloves. sliced. Makes 4 main-course servings or up to 8 as an accompaniment. Crisp & Golden Potatoes à la Finlandia Swiss In Finland this is called Rösti. Makes 6 servings. prepare stations for grating. or as a side dish. Swiss cheese is the basic ingredient. another form the patties and someone else cook. toss a salad and serve the cheese dip. 1/2 1/2 cup margarine cup packed brown sugar 3 tablespoons soy sauce 4 Naumes Bosc pears. When everyone arrives after the theater. slice the Swiss cheese into thin strips. Blend in grated Swiss cheese and crushed garlic.
2. vinegar. Pour warm dressing and bacon over spinach and toss. The company does business in more than 90 countries and employs approximately 59. water and salt. In a large serving bowl. canned onion rings. deep skillet and cook until brown. • Use the marinade from marinated artichoke hearts as the foundation of a salad dressing. drain well and set aside. Serve immediately. Stir in sugar. • Puree fruits or herbs and add to bottled dressing. Makes 6-8 servings. trimmed and cut into 1-inch pieces 1 package (5-12 ounces) Dole Spring Mix. substitute a similar product. crispy noodles.000 people worldwide. Top with croutons. • Enhance canned soups with fresh vegetables. • Top salads with nuts. Serve warm. 1 pound extra-large or jumbo Dole Fresh Asparagus. A P R È S T H E AT E R 93 . Steam asparagus 4-6 minutes. onion and mandarin oranges. cup cider vinegar cup water 1 teaspoon salt 2 pounds Boskovich Farms Fresh ‘N’ Quick spinach* 1 cup restaurant-style croutons Place bacon in a large. Rinse in cool water. fresh vegetables and fresh-cut flowers and markets a growing line of packaged foods. • Top dishes with real shredded Parmesan cheese. fruits or soft white cheeses. *Brands may vary by region. Boskovich Farms Warm Spinach Salad Here’s a warm salad for a cold night. European Salad Blends. Pour off all but 2 tablespoons of bacon fat from skillet. Pour dressing over salad and toss to evenly coat. • Change the flavor of a mayonnaise-based salad by adding curry. • Puree a little fresh basil and add it to prepared pesto. drained 1/2 1. combine salad blend. asparagus. or until crisp-tender. croutons. 8 slices bacon 4 teaspoons sugar 1/4 1/4 Elevate the Ordinary to Extraordinary • Add fresh tomatoes or sun-dried tomatoes to a packaged marinara sauce. Crumble and set aside. or any other variety 1/2 cup thinly sliced red onion cup bottled raspberry dressing 1 15-ounce can Dole Mandarin Oranges. Makes 6 servings.Dole Orange-Asparagus Salad with Raspberry Vinaigrette Dole is the world’s largest producer and marketer of high-quality fresh fruit. • Liven up old fruit by combining with the juice of half a lemon or lime.
Place 8 paper or foil baking-cup liners in muffin cups. place a layer of mousse in the bottom of a stemmed glass. hulled and sliced Kiwi. Makes 6 servings. We can only begin to wonder what other fabulous recipes he must possess. Beat cream cheese and butterscotch sauce until smooth. raspberries and grapes 4 cups Gewürztraminer 3 egg yolks 1 cup sugar 1 1/2 cups whole milk 1 package unflavored gelatin 1 teaspoon vanilla extract 3 cups heavy cream. whipped 1. slowly add whipped cream with a wire whip until the texture is creamy. vanilla and 2 cups Gewürztraminer. pears. Makes 8 servings.F R O M T H E E M P L O Y E E ’ S K I T C H E N Jean-Yves Mocquet’s Gewürztraminer Parfait Our own Costco Wholesale bakery buyer and French pastry chef shyly dropped off this recipe one day. Beat egg yolks and sugar with a wire whip several minutes until thick and pale yellow. mandarin oranges and pineapple. Arrange banana slices in bottom of shells. Spoon cream cheese mixture into chocolate shells. Remove chocolate shells and sauce from refrigerator. mix well with wire whip and chill. Strawberries. Refrigerate for 2 hours before serving. Chill 1 hour. 4. 94 A P R È S T H E AT E R . or until sauce thickens enough to film spoon with a creamy layer. Arrange favorite fruit combination on top. peeled and sliced Mangoes. combine with 2 cups of the Gewürztraminer in a bowl and chill. Bon appétit. Carefully remove liners from chocolate shells. Return to saucepan and cook over moderate heat. 3. Add gelatin. Place some soaked fruits on top and garnish with mint leaves. peeled. When cream is cold. 4-5 minutes. Repeat steps until glass is full. To finish the presentation. 4. softened 1/4 1 Dole Banana. sliced and diced Blueberries. Costco Employee Jean-Yves Mocquet Dole Fruity Tulip Chocolate Shells 1 1/3 cups semisweet chocolate chips 1/4 cup butter cup butterscotch sauce 1 8-ounce package light cream cheese. Melt chocolate with butter in a small saucepan. stirring slowly with a wooden spoon. Add a layer of soaked fruits and a layer of mousse. Cantaloupe or Honeydew Melon 1. Red or Green Grapes. 2. 3. refrigerate. sliced 2 cups assorted cut-up Dole Fruit such as canned or fresh Pineapple Chunks. Spread 3 tablespoons chocolate on bottom and up sides of each liner with back of spoon. Let stand a few minutes. 2. Scald milk (do not boil) and gradually whisk into eggs in a thin stream. Blend your own combination of fruit to equal 6 cups.
pour the hot water out of the teapot and toss 1 teaspoon loose tea or 1 teabag per cup (6 ounces) of water into the warmed steeping pot. It should be noted that good water brews good coffee. Brew your own café mocha by placing a piece of chocolate in the coffee filter before adding the ground beans. Immediately pour the just-boiled water over the tea leaves. brewed coffee should be transferred to a thermos within 15 or 20 minutes. lemon or sugar. Grind: The coffee in Starbucks ground packages can be used in all automatic drip coffeemakers. simply add hot water after brewing. Freshness: Since oxygen. whenever. Loose grounds will lose their flavor within a week even if stored in a cool. you won’t like the taste of your coffee.) To adjust the strength. cold water and bring to a rolling boil. replace the lid and cover with a tea cozy or thick towel. • Herb teas are enhanced by honey. to extract coffee’s full range of flavor. preferably glass or enamel.Brewing the perfect pot of tea There can be only one— one pot reserved just for tea. Starbucks Four Fundamentals of Brewing Coffee Since 1971. Over the years. fresh. we’ve developed the four fundamentals of brewing so you can enjoy a terrific cup of coffee. Pour the tea through a strainer into cups. of fresh. 2. Steep for three to five minutes. Proportion: The classic recipe: 2 tablespoons (10 g) of ground coffee for each 6 ounces (180 ml) of water. the water must be good. preferably filtered water. so if you don’t like the taste of your tap water. we’ve been passionate about coffee. Coffee leaves a residual flavor in a pot that tea can pick up. 3. • Green tea is supposed to be served plain. wherever. Even though it seems so handy to keep the coffeepot full. Freeze so they will last longer. in case the tea is too strong. Starbucks coffee comes sealed in a signature FlavorLock bag. but we know of many people who add milk and sugar. Brewing the perfect pot of coffee Heat. dark place. The weather outside may be cold and damp. Meanwhile. moisture and old age are the biggest enemies of a good cup of coffee. Provide additional hot water on the side. bitter brew. Water: Start with cold. light. light and moisture are no friends to freshness. Remember that milk and lemon react adversely to one another. refer to the grind recommendations on the package. creating curdled milk. Pour very hot water into the teapot and set aside. The heating element of a coffeemaker can destroy coffee oils. As with coffee. (Using less coffee makes for an overextracted. 1. 4. but the aroma and taste of a warm drink can brighten the dreariest moment. 95 . leaving a bitter taste. Traditional accompaniments: • Black tea is served with milk. Use filtered or bottled water instead. heated to just off the boil. Start with a kettle. that is. When preparing our whole-bean coffee.
that it’s little wonder we’ve included a bowl game party. A bowl game party is not the time for elaborate decorations. Dash/Molly McButter Chicken Fingers Kellogg’s Cheese and Mushroom Waffle Wedges and Cherry Almond Cookies pages 102-103 Kirkland Signature Fresh-Baked Cookie Ice Cream Sandwich page 103 97 . Rose Bowl. Motor City Bowl. The game plan is to provide maximum flavor with minimum work. There are so many others. M E N U page 98 Michael Toshio Cuisine’s Gourmet Yakitori Heinz Party Plate page 98 Oso Sweet’s The Big Easy page 99 Frito-Lay Scoops! Fiesta page 99 page 100 Emmpak French Dip Sandwich La Brea Bakery French Baguette with Butter and Prosciutto page 101 Tillamook Beer Cheese Soup page 101 page 102 Mrs. Gator Bowl. all eyes are on the game and not the table. All that’s left is for the referee to blow the starting whistle. including the Orange Bowl.W hile the Super Bowl may be the most heavily watched sporting event of the year. it’s not the only game in town. Tangerine. surprise dishes or fancy food. This is a relaxed occasion for family and friends. only quick and hearty finger foods will do. Las Vegas and Chick-fil-A Peach. Music City Bowl.
Avoid having the products touch. 2. FRIDAY’S MOZZARELLA STICKS Precooked smooth mozzarella surrounded by an outrageously crispy Italian breading. Remove from oven and add 5 each of the remaining products (Taquitos. Bake 7 minutes longer.. • Add sliced pineapple to the glaze. Ready to go from freezer to oven. bell peppers. All that’s required is a shopping trip to Costco. BAGEL BITES Deluxe-made with bleached wheat flour. Bagel Bites must be cooked before eating.I. • Provide warmed tortillas. 3.G. Provided by Meyer Foods. 4.G. Place 5 each of Potato Skins and Poppers on a 10 1/2 -by-15-inch cookie sheet (don’t use parchment paper). substitute a similar product. DELIMEX BEEF TAQUITOS Precooked and made with real tortillas and cooked beef. INGREDIENTS: T. A rather spicy dip is also included. these bites will satisfy big snack cravings. we thought you might like a few more ideas: • Add your favorite vegetables (e. Makes enough servings to feed the offensive line. mushrooms) to thawed Gourmet Yakitori and grill on the barbecue.g. sliced bell peppers. shredded lettuce. Mozzarella Sticks and Bagel Bites). *Brands may vary by region.I. CREAM CHEESE POPPERS Jalapeños are stuffed with 100 percent real cream cheese and then breaded in wheat flour and milled rice mixture.Michael Toshio Cuisine’s Gourmet Yakitori* Here’s a way to score big for your team. 98 B O W L GA M E PA RT Y . Poppers must be cooked before eating. onions. These frozen skewers of cooked. 5. However. marinated chicken with a teriyaki glaze are terrific just reheated and served. grated cheese. a warm oven and rabid fans. T. Preheat oven to 450°F. Bake 7 minutes on middle rack of oven. snacks for football games and Japanese bento box lunches. Arrangement on Cookie Sheet: Mozz. FRIDAY’S BACON & CHEDDAR POTATO SKINS Loaded with creamy 100 percent real Wisconsin Cheddar cheese and hickory-smoked bacon. • Remember to keep a box in the freezer for quick and easy appetizers. chopped tomatoes and some salsa next to a plate of grilled yakitori (without skewers) for readyto-make chicken fajitas. complete with a tangy marinara sauce. mozzarella cheese and tomato puree. Sticks Poppers Taquitos Potato Skins Bagel Bites 1. Remove from oven and let sit 1 minute before serving. Heinz Party Plate Leave it to Heinz to take the guesswork out of preparing five snacks at once with this easy party platter plan.
Wrap tightly and store in the refrigerator. 3. Substitute other cold cuts. tightly covered. round loaf Italian bread. OSO Sweet’s The Big Easy Perfect for the easygoing atmosphere of a bowl game. pitted and chopped 1 cup chopped sun-dried tomatoes (packed in olive oil. if you like. chopped 1 cup sliced ripe olives 1 8-ounce carton sour cream 1 avocado. Cut into 6 wedges. sausage and onion in a large skillet until meat is browned. chopped 1 9-ounce can refried beans 1 11-ounce jar Tostitos Restaurant-Style Mild Salsa 3 cups (12 ounces) shredded Cheddar cheese 9 green onions. layer the cheeses and cold cuts in the order listed. remove bread from inside crust (discard or save for bread crumbs) to form a thick shell. Serve warm with corn chips. Top with sour cream and avocado slices. 1 cup green olives. Return to room temperature before serving. Sandwich can be made up to 6 hours ahead.Frito-Lay Scoops! Fiesta No matter what the score. layer on the meat mixture and salsa. Cut the bread in half horizontally. Spread half the reserved olive mixture (with liquid) on the bottom half. 2. 4. Store. Makes 6 servings. remaining olive mixture and top half of bread. Cook ground beef. pitted and sliced Fritos Scoops! Corn Chips 1. 4. 5. Top with remaining onion slices. B O W L GA M E PA RT Y 99 . stirring to crumble meat. everyone will have the scoop on the game with this tasty snack. Bake uncovered for 15 minutes. 3. Remove from oven. in the refrigerator at least 12 hours to marry flavors. a tradition in the Italian groceries of New Orleans. Preheat oven to 350°F. Mix the olives and the next 6 ingredients. or until cheese melts and mixture is thoroughly heated. top with shredded cheese. Next. Sprinkle green onions and ripe olives evenly over mixture. peeled. Olive mixture can be made up to a week ahead. stir in oil. 1/2 1/2 pound ground beef pound sausage 1 large onion. drained) 1 1/2 tablespoons capers 3 cloves garlic. Spread refried beans in a 9-inch pie plate. then half the onion rings. thinly sliced. preferably Italian. this giant sandwich is the OSO Sweet version of the muffaletta. finely chopped 1 tablespoon chopped fresh oregano (1 teaspoon dried) 1/2 teaspoon freshly ground black pepper 2 tablespoons balsamic vinegar or other red wine vinegar 2 tablespoons olive oil 1 large. about 7 inches in diameter 1 OSO Sweet onion. 2. Drain well. separated into rings 1/4 1/4 1/4 1/4 1/4 pound thinly sliced mozzarella pound thinly sliced salami pound thinly sliced ham pound thinly sliced provolone pound thinly sliced mortadella 1.
SAN FRAN DIP Add 2 slices of provolone to roast beef on grilled or seared sourdough bread. Sauté over medium heat until cooked to your taste (approximately 2-3 minutes on each side for medium if sliced about 1/4 inch thick). Mix the meat with the gravy so that it is evenly coated. Makes 6-8 sandwiches. LETTUCE & TOMATO) SANDWICH Prepare a package of Morton’s of Omaha Steakhouse Classic Beef Tri-Tip by thinly slicing the meat across the grain. Place the thin slices of tri-tip in a preheated frying pan. Pull the heated pot roast into shreds using 2 forks. stirring occasionally. Serve warm over your favorite sliced bread. serve 2 slices of beef on a crusty roll. 2. Dip in the prepared au jus or your favorite queso sauce. For each sandwich. Add minced onion and soy sauce. 3.Emmpak French Dip Sandwich These sandwiches will add big points to the party. 100 B O W L GA M E PA RT Y . combine roast beef. Divide hot bouillon mixture into 8 individual servings and use for dipping sauce. Spice it up with a little horseradish sauce. Here are some other delicious sandwich variations to tickle your fancy: SWISS DIP On a toasted hoagie roll. HOT OPEN-FACED POT ROAST SANDWICH Prepare a package of Morton’s of Omaha Beef Pot Roast as described on the package (microwaves in about 7 minutes). SOUTHWESTERN DIP Combine the hot roast beef slices with pepper-jack cheese and salsa rolled up in flat bread or a flour tortilla. water and bouillon cubes. 16 slices Emmber Classic Sliced Roast Beef 3 cups water 4 beef-flavored bouillon cubes 2 tablespoons minced onion 1 teaspoon soy sauce 8 crusty rolls 1. Makes 8 servings. If you like your food really spicy. Cook 2-3 minutes. Makes approximately 4 sandwiches per pound of uncooked roast. In a medium saucepan. combine 2 slices of your favorite Swiss cheese with warm roast beef. SLT (SIRLOIN. Cook over medium heat until thoroughly heated. add sliced jalapeño or habanero peppers. Combine on your favorite bread with sliced tomatoes and fresh lettuce to create a variation of the classic BLT.
substitute a similar product. Portland. chopped 2 cups shredded Tillamook Extra-Sharp Cheddar 3/4 cup dark beer 1. Oregon. this bread is of uncompromising quality. but do not allow it to boil. but not greasy 12 ounces prosciutto. Makes 8 small servings. Add more roux as necessary to thicken. Combine scallions. Heat milk in saucepan until ready to boil. Executive Chef. slightly softened. Created by Billy Hahn. 2.La Brea Bakery French Baguette with Butter and Prosciutto Fresh from the Costco Bakery oven. *Brands may vary by region. Add 6 slices of rumpled prosciutto over the butter and cover with top half. salt. and stir until nearly boiling. green part only. Oregon. stirring until the cheese melts and texture is smooth. or can be cut smaller to feed a crowd. Stir constantly to avoid burning. and whisk to combine. Do not allow it to brown. olive oil and salt in a medium bowl. Add flour and cook on low heat. Smear 2-3 tablespoons of butter over the bottom half of each piece. parsley. cut into eight 7-inch pieces* 12 scallions. 4 tablespoons butter 4 tablespoons flour 3 cups milk 1 tablespoon minced garlic Salt and pepper to taste 1 teaspoon crushed red chilies. Drizzle 1 tablespoon scallion oil on each piece of baguette. 3. until it starts to bubble. 4. The soup can be gently reheated. B O W L GA M E PA RT Y 101 . Makes 8 servings. Jakes Famous Crawfish House. a centuryold farmer-owned cooperative in Tillamook. 3-4 La Brea Bakery baguettes. pepper and crushed chilies. Whisk in half of flour/butter mixture (roux) and stir until it simmers. finely minced 1/2 cup finely minced Italian parsley 1 cup extra-virgin olive oil 1 teaspoon kosher salt 2-3 sticks (8-12 ounces) unsalted butter. Add garlic. thinly sliced into about 48 slices Slice each piece of baguette horizontally. Tillamook Beer Cheese Soup This hearty soup is made with robust extra-sharp Cheddar from Tillamook County Creamery Association. Remove from heat and set aside. Reduce heat and add cheese and beer. stirring. Heat butter in sauté pan.
4 cups unseasoned bread crumbs 1/4 cup Mrs. salty snacks. Familiar Kellogg’s icons include Tony the Tiger. skinless chicken breast halves. graze. mayonnaise.8 million pounds of potato chips were consumed during the 2000 Super Bowl. • The cook gets to watch the game. Serve immediately. so that one is always in service. snack event. Spread on each waffle to within 1/4 inch of edge. • Designate one room as the “quiet TV room. cayenne. Sauté in olive oil for about 2 minutes on each side. mushrooms. rotate cooking between two pans. 2. Kellogg’s Cheese and Mushroom Waffle Wedges Kellogg Company. Dash and Molly McButter. salt. Makes 24 wedges. Mrs. the world’s leading producer of cereal and a leading producer of convenience foods. Dip chicken in egg and then coat with bread crumbs. Mrs. cup mayonnaise teaspoon salt teaspoon cayenne pepper teaspoon prepared mustard 1 tablespoon finely chopped onion 1/2 1/8 2 teaspoons Worcestershire sauce 1/2 6 Kellogg’s Eggo Homestyle Waffles 1. or until brown. Extra rug cleaner also is recommended. 102 B O W L GA M E PA RT Y . • A bowl party can harbor a score of remote-control junkies. 3. snack. drained 1/4 The Graze Craze According to the Snack Food Association. snack. • Those beverage commercials make thirst buds go crazy. and remember to provide nonalcoholic options. 11. the fewer dishes to be washed. hide the gadget before things get out of hand. crackers and snack nut/seed/corn nut sales all experienced a double-digit increase from the three previous weeks. Dash Original or Mrs. too. Stir together cheese. • Stock up on paper towels. cut in long strips 3 large eggs. The message? A bowl game party is one big graze.Unofficial Bowl Game Rules • The fewer plates. Snap! Crackle! Pop! and Ernie Keebler. graze. or until cheese has melted and waffles are thoroughly heated. cups and bath tissue. beaten Olive oil Mix bread crumbs. Place on a rack on a baking sheet. Worcestershire sauce and mustard. Dash/Molly McButter Chicken Fingers If you’re feeding a crowd. these bowl game recipes are destined to be just Gr-r-reat! 1 1/2 cups shredded American cheese 1 2 1/2-ounce jar sliced mushrooms. Dash Garlic & Herb 4 teaspoons Molly McButter Natural Butter 6 boneless. napkins. Preheat broiler. Broil 4 inches from heat about 3 minutes.” where serious football-watchers can gather. onion. In the week leading up to the 2002 Super Bowl. No doubt about it. Cut each into 4 pieces. Makes 10-12 servings. Always purchase more beverages than you think you will need. has been in business since 1906.
Add cherries and granola. baking soda and salt. Stir in flour mixture until well combined. 2. 3. Press down gently. or until edges start to turn brown. Kirkland Signature Fresh-Baked Cookie Ice Cream Sandwich What better way to wow the crowd than to make a big stack of these easy ice cream Costco Bakery cookie-wiches ahead of time and then just pull them out of the freezer and serve. Serving Suggestions: Roll the exposed ice cream in crushed nuts. B O W L GA M E PA RT Y 103 . stir together flour. Bake 10 minutes. coconut or crushed peppermints. 1 1/3 cups all-purpose flour 1/2 1/4 1/3 3/4 teaspoon baking soda teaspoon salt cup margarine. In a large electric-mixer bowl. Apply garnishes and sauces as desired. Drop by level tablespoonfuls onto a baking sheet lightly coated with cooking spray. 4. In a mixing bowl. 3. Cool on wire racks. Add egg whites and almond flavoring. Makes 8 servings.Kellogg’s Cherry Almond Cookies These are sure to hit the spot just about the time the fourth quarter rolls around. Beat well. Place a bit less than 1/4 cup of ice cream on the flat side of the cookie. in assorted flavors 1 pint vanilla or chocolate ice cream. 5. Place a second cookie with flat side down on top of the ice cream to form a sandwich. 2. slightly softened Garnishes as desired 1. Makes 2 1/2 dozen cookies. Place a cookie with flat side up on a serving dish. Store in airtight container. Set aside. mini semisweet chocolate morsels. 4. beat margarine and sugar until light and fluffy. Serve immediately or wrap tightly in plastic and freeze. chopped 2 cups Kellogg’s Low-Fat Granola or Low-Fat Granola with Raisins 1. Preheat oven to 375°F. softened cup firmly packed brown sugar 2 egg whites 1 teaspoon almond flavoring 1/3 cup maraschino cherries. 16 Kirkland Signature cookies.
roasted garlic pasta. loaves of crusty bread. is first available to members. then bring on the food: antipasti. It is a time to celebrate life. This is the dinner for extra-large white cloth napkins and an oversized tablecloth. there’s a welcome event at Costco: the yearly winter arrival of our vibrant green. filled not with liqueur but with samplings of this phenomenal olive oil. seafood stew. first-press (extra virgin) olive oil. delicate veal and espresso-laced desserts. We suggest starting the meal with cordial glasses set out on a silver tray. glasses stuffed with bread sticks. at its peak of freshness. and wine in abundance.L ong before spring arrives. it would be when this harvest-dated Tuscan olive oil. Costco Global Wine Director Ottavio Olive Oil Antipasto and Main Course page 107 Arthur Schuman Cello ParmigianoReggiano Cheese page 108 page 106 Kirkland Signature Gardenburger-Stuffed Portobello Mushrooms page 108 Christopher Ranch Pan-Roasted Garlic Pasta page 108 Mazzetta’s Zuppa di Pesce page 109 page 110 Atlantic Veal and Lamb Veal Piccata Carter Thomas Pear and Sugar Pea Sauté page 110 John Sarich’s Espresso Tiramisu Nonni’s Biscotti page 111 page 111 CHAPTER 105 . If ever there were a reason to cook Italian. fruity. Raise your glasses in a toast to life. small vases of fresh flowers. Salute! M E N U Italy’s Liquid Golds Italian Olive Oils Italian Wines David Andrew.
) Extra-virgin olive oil. delicate Pinot Grigio.Italian Olive Oils The use of olive oil in the United States nearly doubled from 1989 to 1999. 106 A N I TA L I A N N I G H T: C E L E B R AT I N G L I F E . although it will keep well for a year. Veneto also is home to Valpolicella Classico and one of Italy’s trademark wines. two of Italy’s greatest wines. crusty breads. It is so valued by local harvesters of the Consorzio that many take bottles of this “liquid gold” home in lieu of payment. In the northwest of the country is the Piedmont region. juicy Sangiovese. Here we find Barolo and Barbaresco. Today’s high-quality Chianti most likely will come from two distinct areas within the region: Chianti Classico (a hilly area south of Florence) and Chianti Rufina (the smallest and coolest area in the region). from Trentino and Veneto. in Puglia (the heel of Italy’s boot). dark place. Italian Wines It comes as a surprise to many people to learn that Italy is responsible for one quarter of all the wine produced in the world. which are believed to reduce cholesterol levels. extravirgin olive oil is made exclusively from Italian Tuscan olives that are harvested by hand and cold-pressed within 24 hours of picking under the watchful eyes of the Consorzio del Olio Toscano (Independent Association of Tuscan Olive Oil Producers). but not in the refrigerator. or placed in a dish to be used for dipping with dense. Its flavor is at its peak in the first two months after pressing. If the oil gets chilled and becomes cloudy or solidified. Italy’s white wines also have benefited greatly from improvements in the vineyard and the cellar. although its identity has changed considerably over the years. to quench your thirst. there is Merlot being made that would put to shame some domestic offerings at twice the price. and from Molise comes the soft. tossed in pastas. To the south. with its lovely floral. Chianti has been waving the Italian flag in the United States for decades. northeast of Rome. almond scent. whereas a tablespoon of butter contains 8 grams of saturated fat. In Umbria. (A tablespoon of olive oil contains only 2 grams of saturated fat and no cholesterol. vivid green color and density. Let’s take a look at a few regions and the wines they produce. Amarone della Valpolicella. sales of extra-virgin olive oil have increased 51 percent since 1995. A good Soave Classico makes a wonderful alternative to Chardonnay. Costco’s Kirkland Signature limited-quantity. the less well-known Negroamaro and Malvasia Nera grapes are showcased. Part of the reason is the oil’s high level of unsaturated fats. Store in a cool. bringing it to room temperature will restore it to its natural state. The oil is magnificent drizzled over soups. has harmonious fruity flavors and aromas. Situated in Tuscany. look for light. the highest grade made. In the northeast.
Drizzle Ottavio Extra Virgin Olive Oil over the cheese and plate. Season with salt and freshly ground pepper. turning to allow even cooking. Garnish with crumbled feta cheese. Grigliata di Vegetali Costco Tip: Ottavio Olive Oil Company recommends using traditional olive oil for frying and extra-virgin olive oil as a finishing touch on salads or when grilling. substitute a similar product. Baste the vegetables with Ottavio Extra Virgin Olive Oil.to 8-ounce salmon steak with the following mixture: 1 tablespoon Ottavio Extra Virgin Olive Oil. Deep-fry the wedges in Ottavio Traditional 100% Pure Olive Oil* until golden. Cut bell peppers in quarters and seed them. Marinate for 1 hour. GRIGLIATA DI PESCE Brush a 6. *Brands may vary by region. juice of 1/2 lemon. a large fresh basil leaf and a slice of buffalo mozzarella. Drizzle with more olive oil and serve. Sprinkle with chopped oregano. GRIGLIATA DI VEGETALI Peel asparagus with a vegetable peeler. CROSTINI Grill 1/2-inch-thick slices of crusty bread. CAPRESE Layer a thick slice of tomato. Season with salt and freshly ground pepper. It is hard to imagine antipasto without olive oil. Let stand for 10 minutes. Grill the salmon steak over high heat for about 4 minutes on each side. Chop fresh rosemary and mix with a small amount of olive oil. Season with salt and pepper.Ottavio Olive Oil Antipasto Antipasto means “before the pasta” and is usually an assortment of hot or cold hors d’oeuvres presented at the beginning of a meal. Brush a little oil onto the grill to prevent sticking. Rub fresh garlic on one side. Drizzle 1 tablespoon Ottavio Extra Virgin Olive Oil* on each slice of bread. Season with salt. salt and pepper. or until crispy and brown. Drizzle the mixture of olive oil and rosemary over the fries. Grigliata di Pesce A N I TA L I A N N I G H T: C E L E B R AT I N G L I F E 107 . Grill the vegetables over high heat until they are tender. Crostini Caprese Ottavio Olive Oil Main Course Patates Frites PATATES FRITES Cut potatoes into 1/2-inch-thick wedges and keep them in a bowl of cold water to prevent oxidation.
Add cooked pasta and toss until well coated and heated through. seasonings and 2 more tablespoons butter and sauté until lightly browned and caramelized. or until heated through. melt 2 tablespoons butter with oil over medium heat. 6 tablespoons butter 1/3 cup olive oil 20 cloves Christopher Ranch Peeled Garlic 1 cup finely chopped yellow onion 2 cups shredded carrots 1 tablespoon Italian seasoning 2 tablespoons lemon pepper 1 1/2 cups white wine 1/2 cup chopped fresh basil 12 ounces vermicelli (thin) pasta. Add a splash more wine if mixture gets too dry. especially when mixed with pasta. carrots. or cut into small wedges and serve with fresh pears or apples as a dessert. Note: True ParmigianoReggiano is aged for 2 years. turning down heat if necessary. Makes 6 small servings. Turn heat to low. Salt if desired. cleaned and cap/gills removed Combine crumbled Gardenburgers. Add onion. 8 Kirkland Signature Gardenburger Gourmet Blend patties. made with special milk and imported from the Parma and Reggio Emilia provinces of Italy. parsley. Add whole garlic cloves and sauté 10 minutes. cover and cook 15 minutes. Shred it on salads.Kirkland Signature Gardenburger-Stuffed Portobello Mushrooms Here’s a way to create a quick. Makes 8 servings. Christopher Ranch Pan-Roasted Garlic Pasta Garlic. 108 A N I TA L I A N N I G H T: C E L E B R AT I N G L I F E . or until garlic is tender. vegetables and pastas. Each wheel has a Consorzio (trade group) seal of authenticity (the name written in small dots) and an export stamp. stirring until butter has melted. tasty. cooked al dente Salt In large skillet. Arthur Schuman Cello ParmigianoReggiano Cheese Parmigiano-Reggiano is exquisite served as an appetizer in chunky shavings with crusty Italian bread. Stuff into mushrooms. a member of the lily family. heated according to package directions and crumbled 1/2 cup diced roasted red bell pepper cup mayonnaise 8 teaspoons chopped parsley 1/2 8 teaspoons Dijon mustard 16 small portobello mushrooms. and will give the date and the factory where it was produced. red bell pepper. or until lightly browned. Add basil and remaining butter. meatless hors d’oeuvre that’s stuffed with flavor and crumbled Gardenburger. mayonnaise and mustard. Place under preheated broiler 5-7 minutes. Increase heat and deglaze pan with white wine. is a gift from the earth.
Cook on a hot grill 3-5 minutes on each side. alternating with bite-size pieces of onion. Simmer 20 minutes. wine and fish stock. Steam Mazzetta’s Greenshell Mussels in sauce 3-5 minutes. Mazzetta’s Zuppa di Pesce This soup. Remember to stir during the cooking process. substitute a similar product. bell pepper. each mussel is lightly steamed.to 8. Makes 8 main-course servings. for example. Shrimp. providing important nutrients for fewer calories per ounce than chicken. You also can serve this over spaghetti or linguine. Serving Suggestions: For those who like it spicy. turkey or beef. Marinate in your favorite marinade or salad dressing for 2 hours in the refrigerator. Grilled Shrimp Shish Kebob Thread thawed Mazzetta’s Black Tiger Raw Shrimp on skewers.ounce Mazzetta’s Rock Lobster Tails* 16 13/15-count Mazzetta’s Black Tiger Raw Shrimp* 16 Mazzetta’s Whole Greenshell Mussels* Salt and pepper A N I TA L I A N N I G H T: C E L E B R AT I N G L I F E 109 . made with versatile seafood. or simply brush with oil. Melt 1 stick of butter or margarine in a covered stockpot. finely chopped 3 garlic cloves. Add the tomatoes. Gently add the lobster tails and simmer 5 minutes. 1 medium onion. snap-frozen in its shell and packed under the strictest quality control. add them at the end. Add 2 cups of white wine and simmer 5 -10 minutes. Within hours of harvest. cold waters of New Zealand. Enjoy with a bottle of Sauvignon Blanc. is both good-tasting and good for you. finely chopped 1/2 1/2 Sauté the onion. thyme and parsley in olive oil in a heavy 12-quart stockpot over medium heat until soft. The mussels will cook in 2 minutes. are totally free of saturated fat and an excellent source of protein and minerals. mushrooms and tomatoes. add some crushed red pepper when the tomatoes. Add the shrimp and simmer 5 minutes. The Mazzetta Company farm raises its shrimp so that the habitat of sea turtles and other marine animals is not endangered during the harvesting process. It’s nice to have a warm loaf of crusty bread rubbed with garlic to soak up the sauce. *Brands may vary by region.More Mazzetta Ideas: Steamed Whole Greenshell Mussels Greenshell Mussels are exclusive to the clean. Add salt and pepper to taste. wine and fish stock are simmering. garlic. teaspoon shredded fresh thyme teaspoon chopped fresh parsley 3 tablespoons olive oil 2 28-ounce cans crushed tomatoes in natural juice 2 cups white wine 6 cups fish stock 8 4.
Jane Cohen’s Garlic Tip What to do with Costco’s 3-pound plastic jar of freshly peeled garlic? This Aliso Viejo. 4 shallots. turning once. until any browned bits have dissolved and the liquid thickens slightly. trimmed 4 Carter Thomas California Bartlett pears. thinly sliced 4 teaspoons olive oil 2/3 pound sugar peas.Atlantic Veal and Lamb Veal Piccata 1/4 cup all-purpose flour teaspoon paprika teaspoon ground white pepper 1 teaspoon salt 1/4 1/4 2 pounds Atlantic Veal and Lamb veal leg cutlets. and use it to lightly coat the cutlets. stirring occasionally. salt. Costco Tip: The flavor of garlic may become stronger when it’s frozen. Makes 8 servings. until nearly tender. cored. cut and pounded 1/8 to 1/4 inch thick* 2 tablespoons olive oil 1 1/3 cups dry white wine 1/4 cup fresh lemon juice 4 teaspoons drained capers 2 teaspoons butter 1. The garlic keeps well and doesn’t even stick together. Makes 8 servings. sauces and other dishes. Carter Thomas Pear and Sugar Pea Sauté This melding of pears and peas offers the heartiness of winter with the lightness of spring. Add the sugar peas. peeled and cut into 1-inch wedges 3/8 cup dry white wine 2 tablespoons unsalted butter 5-6 tablespoons fresh orange juice Salt and pepper to taste In a large skillet. paprika and pepper. Add wine and lemon juice to the skillet and cook. *Brands may vary by region. Spoon the sauce over the cutlets. Combine the flour. substitute a similar product. California. Season with salt and pepper and serve immediately. stirring. Add butter and orange juice and cook 1 minute. Take out as many cloves as you need and defrost in the microwave for about a minute. 2. 110 A N I TA L I A N N I G H T: C E L E B R AT I N G L I F E . pears and wine and cook 4 minutes. Repeat with remaining oil and cutlets. Remove from heat and stir in the capers and butter. cook shallots in olive oil over moderate heat for 3 minutes. Remove and keep warm. Sauté cutlets in batches 3-4 minutes. 3. member puts it right in the freezer. In a large nonstick skillet. Add to soups. heat 1/2 tablespoon oil over medium heat.
Pour firm chilled custard on top. Add Marsala and mascarpone and whisk until smooth. a twice-baked Italian cookie. Stir until eggs begin to thicken. Dot with berries and mint. and now the night is drawing to a close. is made by first baking the dough as a loaf. 3. JOHN SARICH John Sarich’s Espresso Tiramisu 6 egg yolks. John Sarich also travels the country sharing his recipes with Costco members. scalded 1/4 cup Marsala wine 8 ounces fresh mascarpone cheese 24 ladyfingers 1 cup strongly brewed espresso 1 cup heavy cream. Sprinkle with amaretto cookie crumbs. It is full of crunchy texture. Be sure to remind guests to “dunk” to their heart’s content. Use a potato peeler to shave delicate twirls of the chocolate and sprinkle on top. Place bowl in refrigerator until custard is firm. quickly dip ladyfingers in espresso. substitute a similar product. 2. the food sublime. So cap the evening with a cup of decaf espresso and a plate of Nonni’s biscotti. Nonni’s Biscotti* come in two flavors: walnut and almond. Emmynominated cooking show host for Taste of the Northwest. A N I TA L I A N N I G H T: C E L E B R AT I N G L I F E 111 . dipped in white chocolate. Spread 1/3 cup whipped cream over ladyfingers. For the base. Add scalded milk gradually and continue whisking until thick. rich flavor and delicate sweetness. Biscotti. then slicing and baking again.Culinary director of Washington’s Chateau Ste. whipped firm Solid bittersweet chocolate for garnish Raspberries for garnish Small fresh mint leaves 1/2 cup crumbled amaretto cookies Nonni’s Biscotti The company was delightful. sugar and salt into bowl and whisk until blended. preferably overnight. bowl will be almost full. They are delicious all by themselves or can be enjoyed: • Dunked in your favorite beverage • Served with ice cream • Crushed and then sprinkled in a dish of fresh fruit *Brands may vary by region. Michelle winery. and gingerbread macadamia nut. about 7. Top with remaining whipped cream and spread evenly. Put egg yolks. 1. Makes 6-8 servings. slightly beaten 6 tablespoons sugar Pinch salt 2 cups milk or half-and-half. Turn each one face down and line bottom and sides of a glass serving bowl. dipped in bittersweet chocolate.8 minutes. author of numerous cookbooks and longtime Costco aficionado. Place a stainless steel bowl in a saucepan half full of water and bring water to barely boiling.
asking guests to just bring whatever they please. bodies and spirits are re-energized. with the host or hostess directing the supper. Organizing a potluck with friends adds an element of surprise as well as a division of labor to a party. such as “I’m making my mom’s meat loaf. Alfredo Style page 116 Washington Apple Blue Cheese Slaw and Golden Apple Meringues pages 116-117 Nicolin Hoffmann’s DNE World Fruit Caramel Mint Oranges page 117 113 . Many prefer to wing it. dessert. The chores are done. starch. These are the kind of people who thrive on a meal of six desserts and one bowl of mashed potatoes. stress-free cooking is a possibility.” With a little luck — and teamwork — you’ll have a great time and pots full of good food. We prefer a little more structure. salad and appetizer.M any dual-working households are discovering the pleasures of early Sunday evening entertaining. and guests more than likely won’t stay late. You decide what dish you want to prepare. M E N U Deona Tait’s Tomato Puff Pastry page 114 page 114 Orca Bay Shrimp in Avocado Halves Foxy Creamy Broccoli Soup page 114 Contessa Shrimp Scampi Risotto with Asparagus page 115 Valley Fine Foods Pasta Prima Ravioli. then inform your guests and suggest other specific categories. so we need a side dish.
if you prefer) 1/4 1 cup shredded mozzarella cheese 1 beaten egg (for glazing) 1 tablespoon sesame seeds (optional) 1. Unfold pastry and roll slightly on a lightly floured surface to ease out the folds. halved and pits removed 2 cups shredded lettuce 4 cups Orca Bay Salad Shrimp 1/4 1/4 cup finely chopped celery cup diced mango 1 cup alfalfa sprouts 24 cherry tomatoes. Cut the pastry along the sides of the filling diagonally into 1/2-inch strips. 3. Costco member she said. Makes 8 small servings. New York. minced 3 14 1/2-ounce cans vegetable broth 1/4 1/2 1/4 1/8 package frozen puff pastry (1 sheet) cup chopped sun-dried tomatoes (in olive oil and herbs) 1 tablespoon pesto (2 tablespoons. bell pepper strips. Garnish shrimp with lime wedges.” Judging by this recipe. 2. Deona Tait’s Tomato Puff Pastry When we called to chat with this Bronxville. “Cooking is my passion. drain and reserve. leaving a 1/2-inch border free on either side and the ends. followed by the cheese. Parmesan. we’d say she’s right on target. celery and mango and spoon some into the cavity of each avocado. Garnish with reserved broccoli. 1/2 Foxy Creamy Broccoli Soup 5 cups Foxy Broccoli flowerets* 1 1/2 tablespoons olive or vegetable oil 1 cup chopped yellow onion 1 clove garlic. Sprinkle tomatoes on the pesto. No chemicals or preservatives are used in the processing of this shrimp. salt. Arrange alfalfa sprouts and tomatoes on plate next to avocado. broth. 114 S U N DAY S U P P E R P O T LU C K W I T H F R I E N D S . rice. 4. partially covered. 4 ripe avocados. nutmeg and pepper. place each avocado half on bed of lettuce. cut into wedges French dressing On 8 salad plates. Puree in food processor or blender. Brush the side pastry strips with water and plait (braid) over filling. Plan on making 2 of these. substitute a similar product. or until the pastry is golden and crisp. sauté onion and garlic over medium heat until tender. reduce heat and simmer. Serve French dressing separately. Serve hot. *Brands may vary by region. Fold the pastry at either end over the filling. Stir in remaining broccoli. Bake for 30 minutes. Makes 4-5 servings.F R O M T H E M E M B E R ’ S K I T C H E N Orca Bay Shrimp in Avocado Halves Costco Member Deona Tait Orca Bay Salad Shrimp are harvested in the icy waters of eastern Canada and are cooked. Brush with beaten egg and sprinkle with sesame seeds. Makes 8 servings. Spread pesto on the center of the pastry. Heat olive oil in saucepan. peeled and ready to eat. Preheat oven to 400°F. Bring to a boil. halved 2 limes. cup raw long-grain rice teaspoon salt teaspoon ground nutmeg teaspoon pepper Grated Parmesan cheese. 20 minutes. fresh oregano sprigs (optional) Blanch 1 cup broccoli for 3 minutes. bell pepper and oregano. Combine shrimp.
always have a backup plan for that last-minute disaster or missing guest. about 3 minutes each side. Contessa Shrimp Scampi Risotto with Asparagus It’s hard to think of anything more satisfying than a delectably creamy mixture of rice. green peas and Parmesan. Add the asparagus. Remove from heat. or until the vegetables are cooked. Place frozen shrimp scampi in a single layer in a large skillet. Makes 8 servings. If you prefer to be near a fire. 5. Remove shrimp to a bowl and set aside. add extra pillows. 3. green peas. crusty bread. Add warm water 1 cup at a time. asparagus. 2 pounds Contessa Shrimp Scampi* 3 cups Arborio rice (or medium-grain rice) 8-12 cups warm water or fish stock 3 cups asparagus cut in 2-inch lengths 1/2 1. Flowers can be as trouble-free as placing orchids and other flowering plants in the entertaining area or stuffing pots of early spring flowers into baskets scattered on the sideboard. Also ask whether there are any serious food allergies to keep in mind. 4. Serve immediately. substitute a similar product. 2) using their own serving plates and utensils. for 3 minutes.Taking the Luck Out of Potluck Ask guests if they are: 1) bringing their dish fully cooked or if oven time is needed. Add the rice to the scampi sauce and stir over medium heat for 2 minutes. Sauté over medium heat until shrimp turns orange/red outside and becomes opaque inside. stirring well between intervals and waiting until liquid has been absorbed before adding the next cup of water. Parmesan cheese and gorgeous shrimp scampi. Decorating Tips Sunday evening means casual. Do this in 2 batches if the pan is too crowded. ice cream and chocolate sauce on hand. Add salt and pepper to taste. so eating in the family room or kitchen is just perfect. about 20-25 minutes. fresh lemons. 2. Add the shrimp. Continue until almost all the liquid has been absorbed. until the rice is coated with sauce and slightly opaque. stirring frequently. good olive oil. The easiest is to have a package of continental salad blend in the refrigerator. and the phone number of a nearby takeout restaurant. Cook. mantel and stairs. *Brands may vary by region. small tables and even folding trays. and 3) providing condiments and accompaniments such as crackers for cheese. Backup Plan When hosting a potluck. Leave the sauce in the skillet. cup green peas 3 tablespoons grated Parmesan cheese Salt and pepper Basil leaves and lemon wedges for garnish S U N DAY S U P P E R P O T LU C K W I T H F R I E N D S 115 . garnished with basil leaves and lemon wedges.
Add lemon juice. capers and parsley. refrigerate 6 hours or overnight. Washington Apple Blue Cheese Slaw What would winter be without crisp. 1 pound chicken tenders (or chicken breast). For optimum flavor. stirring constantly. sauté 4-5 minutes. or until they reach desired tenderness. 2. mix well. Add vegetables. In same skillet. Makes 8 servings. yellow squash. Alfredo Style Here’s another main-course suggestion. sauté 1 minute. Season chicken with half of Herb Cheese Mix. cream. Parmesan and water in medium saucepan over low heat for about 10 minutes. heat the remaining oil over medium heat. set aside for 15 minutes. Remove from skillet. about 2-3 minutes on each side. Season to taste with pepper. mushrooms or your favorites) 3-4 dozen hot cooked Valley Fine Foods Pasta Prima Spinach & Mozzarella Ravioli (or Ravioli Trio or Sun-Dried Tomato Ravioli) Grated zest of 1 lemon 1. To make sauce. asparagus. keep warm. Sprinkle with lemon zest and additional Herb Cheese Mix and serve immediately. Makes 4-6 servings. 5. cored and julienned 1/2 1/2 1/2 cup thinly sliced red onion cup dairy sour cream cup mayonnaise 6 tablespoons chopped fresh parsley 2 ounces crumbled blue cheese 2 tablespoons lemon juice 1/2 teaspoon sugar Salt and pepper 1. chopped 4 cups assorted vegetable pieces (zucchini. 4. until sauce has thickened slightly and cheese melts. 4 Washington Red Delicious apples (about 6 ounces each). bell peppers. cook butter. 116 S U N DAY S U P P E R P O T LU C K W I T H F R I E N D S . 3. pounded very thin 1 bag Italian Herb Cheese Mix (included in ravioli bag) 4 tablespoons butter 1/2 1/3 1/4 cup cream cup grated Parmesan cheese cup water tablespoons fresh lemon juice 1 1/2 1 1/2 tablespoons capers 1 1/2 tablespoons chopped fresh parsley Black pepper 4 tablespoons olive oil 2 cloves garlic. juicy apples to keep the sunless days at bay? The Washington Apple Commission brings together a delicious side-dish slaw that can be made up to a day ahead and a quick yet spectacular dessert in case Sunday evening comes around before you’re ready for it. Combine all ingredients. Keep warm. 2.Valley Fine Foods Pasta Prima Ravioli. Sauté chicken until cooked thoroughly. Add garlic. Heat 2 tablespoons of olive oil in large nonstick skillet over medium heat. Serve freshly cooked ravioli topped with chicken and vegetables and a light coating of sauce. keep warm.
3. halved and cored 4 cups apple juice or water 1 cup orange marmalade 4 egg whites 1/4 1/4 cup sugar cup chopped toasted almonds 1. 4. Cut in thin horizontal slices. packer and marketer of fresh citrus products. Garnish with mascarpone. Add sugar gradually and beat until stiff. Cover tops of apple halves to edges with meringue. Remove cinnamon. or until barely tender. water and cinnamon in small pan and cook over medium-high heat until sugar has dissolved. Preheat broiler. nutmeg. S U N DAY S U P P E R P O T LU C K W I T H F R I E N D S 117 . Makes 8 servings. Transfer to bowl and refrigerate for 4 hours. drain. or until lightly browned.F R O M T H E M E M B E R ’ S K I T C H E N Nicolin Hoffmann’s DNE World Fruit Caramel Mint Oranges When DNE World Fruit. Spoon 2 tablespoons marmalade into center of each half. Costco Member Nicolin Hoffmann Washington Golden Apple Meringues 4 (about 1 1/2 pounds) Washington Golden Delicious or Rome Beauty apples. Beat egg whites to soft peaks. Increase heat and bring syrup to a boil. they agreed that it must be included. Fold in almonds or sprinkle on top. almonds and mint. in 1 or 2 shallow pie dishes. Don’t stir. orange rind and mint. 5 DNE World Fruit oranges 1/3 1/4 cup sugar cup water cup cream 1 small stick cinnamon 1/4 3 tablespoons unsalted butter 2 teaspoons finely shredded orange rind 2 tablespoons chopped fresh mint 6-8 tablespoons mascarpone cheese Ground nutmeg. Cook syrup to a caramel color. New York. Arrange. Bake 7-10 minutes. 2. Makes 8 servings. heard about this recipe from a member in Scarsdale. Put sugar. Remove from heat and gradually stir in cream. just shake occasionally. Whisk in butter. Preheat oven to 350°F. Return lumpy mixture to heat and stir until caramel dissolves. slightly overlapping. toasted sliced almonds and mint leaves for garnish Peel oranges and remove pith. Poach apples in apple juice about 5-7 minutes. 5. a grower. Dot orange slices with caramel and place under the broiler until hot.
T H E AWA K E N I N G S E A S O N Spring Reflections page 120 Ode-to-Spring Feast page 123 Romantic Bridal Luncheon page 135 Cinco de Mayo Fiesta: A Fifth of May Party page 145 Mother’s Day: The Queen’s Brunch page 153 Afternoon Tea Party page 161 Memorial Day Family Reunion page 169 .
and in closing we offer family favorites. and foods that are bursting with energetic colors and shapes. reminding us that it is time to break out of our home’s cocoon and venture forth once more to celebrate religious traditions. quickly find a home for them in your flower beds. When first purchased. As we throw open the windows to breathe the fresh air. stuff or embellish. crisp beans. such as primroses. Glorious spring showers us with apple-blossom pink. Perennials can offer triple show power. new potatoes. sit outside to lap up the sun. Diminutive delicacies fill the Tea Party. The third showing will happen next year. will grace your yard with a second bloom. These three qualities — freshness. blossom by blossom. seasonings that are more intense. and eat delicate foods that defy the imagination—pencil-thin asparagus. life’s rejuvenation. robin’s-egg blue and new-leaf green. intensity and energy — are the hallmark of our spring menus. As the flowers start to fade or the leaves turn yellow. they are hardy enough to be brought inside for a few days. lip-red tulips and cloud-white narcissi. They are the signposts. breath by glorious breath. family gatherings and whimsical fun. tangy rhubarb and succulent lamb—our senses are slowly reawakened. hearts and roses are wedded at the Romantic Bridal Luncheon. daffodil yellow. tulip red. meadow greens. as simplicity takes center stage. when these hardy plants peek out of the dirt to say hello once more. sun-kissed strawberries. Look to nature for your floral cues: bold clusters of bright yellow daffodils. budding branches and unfurling leaves. traditions are reclaimed in the Cinco de Mayo Fiesta and Mother’s Day. sweet green peas. Dazzling Flowers Gone is the need to cover. SPRING REFLECTIONS . where with any luck some varieties. We suggest groups placed in baskets or terra-cotta pots.The presence of color is one of the first signs of the season. Dizzying Foods Nature bestows her most luscious culinary pleasures at this time: flavors that are fresher. listen to baby birds chirping in their nests. yellows and reds. Our Ode-to-Spring Feast is colored with brilliant oranges.
The fuller. For example. but it comes in a variety of styles (or body types). This wine works equally well on its own or as a light accompaniment to or replacement for dessert. mineral style that is beautifully refreshing and is a classic match for oysters.Delightful Tablescapes While it may still be too cold to entertain outside. use everyday ware. In an instant. of course. This one you can even serve chilled. It’s also the time when white wine consumption takes off on its summer flight. we suggest bringing a little bit of the outdoors in. One of my favorite sparkling sippers is Moscato d’Asti. made from the bright. But before the temperature gets too high. Sauvignon Blanc. Inviting aromas of Muscat grapes and flowers lead to a delicate. Costco’s Spring Bounty Includes Halibut Copper River Salmon Rib Roast Lamb Ham Driscoll Long-Stem and Regular Strawberries Mangoes Oso Sweet and Vidalia Onions Strawberry Cheesecake Chocolate Cream Pie and Berry Tart Hass Avocados Artichokes Papayas Asparagus Flank Steaks with Portobello Mushrooms Sliced Roast Beef. riper examples from the New World can stand up to much fuller-flavored fish. Albariño: floral. be equally attractive in spring. Hams. but spring and summer call for a special lightness and delicacy. Try a number of Chardonnays to find the level of oak. crisper examples from Chablis. Soave: the other Italian white. shiny glass of all shapes and sizes so that spring flowers can be enjoyed from the tips of their petals to the bottoms of their stalks. expensive china and Grandmother’s crystal will simply overpower a centerpiece of fresh spring flowers. in the north of Burgundy. we suggest clear. The best comes from France. from the Loire region of France. as well as poultry. Beaujolais. but rather it will have the name of the area or appellation that the wine comes from. leafy quality that makes them the perfect accompaniment to spring lamb. round. fancy linen. Here are a few others to add some variety to your spring sipping: Muscadet: a bright mineralscented wine from France (great with mussels and other shellfish). Saumur-Champigny or Bourgeuil. body and alcohol you like. spring is a perfect time for fuller-bodied whites. A good one is preferable to Pinot Grigio in my book. your table has gone from the ordinary to a whimsical potting-shed scene. Chablis makes a crisp. Champagne is at home in any season. One of my own favorite reds for spring is Cabernet Franc. from the big. is another good choice for spring. Pinot Grigio—will. Instead. fruity Gamay grape. crockery. Viognier: beautifully scented. Look for Chinon. White wines of summer— Riesling. flowers and gummy bears. The wines have a bright color and a distinctive juicy green. As for vases. Except for rare occasions. It won’t be called Cabernet Franc on the label. delicious lightness in the mouth. ripe and tropical styles of Australia and California to the leaner. pottery and informal glassware. Chardonnay needs no introduction. a mixture of peaches. a gently sparkling wine from Italy. peachy freshness from northwest Spain. why not bring in half a dozen potted tulips and place them down the center of your table? Tip a couple of the pots over and let a little dirt fall onto the table. Something bubbly to blow away the remnants of winter is always appropriate. 121 . Turkeys and Cheeses Chicken Caesar Salad Savoring the Season with David David Andrew Costco Global Wine Director Spring is the time to put away the heavy reds and enjoy something lighter and fruitier.
spring asparagus. keep decorations simple. Play Beethoven’s Ninth Symphony. so if you are lucky enough to catch a sunny day. start your feast a little early. M E N U page 124 Joan Daciek’s Decorative Ice Bucket BelGioioso Cheese-Tasting page 124 Star Fine Foods Olive Bruschetta Alpine Mango Bruschetta and Santa Tomato Salad page 125 Julia Cabatu’s Mango Bread page 124 page 125 Red Chamber Grilled Spicy Scallops or Shrimp Veracruz pages 126-127 Australian Lamb Loin Chops. Ode to Joy. bees begin to search for nectar and people shed their coats.B lossoming flowers trumpet the season’s arrival. and it is a perfect time to celebrate the passing of winter and the coming of spring. Editorial Director page 131 page 131 page 132 123 . serve a dinner of tomato salad. heirloom rice and citrus tarts. in the background as a toast is raised. nights warmer. with drinks and hors d’oeuvres served beside a sunny window. Food is the star attraction. Roast Rack of Lamb with Artichokes and Wild Mushrooms and Roast Leg of Lamb pages 128-129 Debi White’s Capered Chicken page 130 page 130 Splenda Asparagus with Sesame-Ginger Sauce Maureen Benoliel’s Grandmother’s Rice Sunkist Citrus Mini-Tart with Fresh Orange Whipped Cream It Has Been Arranged Pat Volchok. The world is alive. To showcase the gifts of the season. perhaps bouquets of spring flowers made whimsical with the addition of long asparagus spears in lieu of ferns. The best backdrop for your party is the sun itself. savory lamb. Otherwise. Days miraculously grow longer.
An elegant arrangement of BelGioioso Asiago. vinegar and remaining olive oil and toss.S P R I N G F E A S T . tomatoes. peeled 1/2 cup Star Extra Virgin Olive Oil* 1 cup sliced Star Spanish Olives* 1 cup diced tomatoes 1/2 cup minced red onion 1 tablespoon Star Capers* 3 tablespoons Star Balsamic Vinegar* Pepper Lightly toast baguette slices on both sides. as it keeps your guests happily occupied while you finish preparing other more involved hors d’oeuvres. Established in 1979 by Italian cheese maker Errico Auricchio and based in Wisconsin.F R O M T H E M E M B E R ’ S K I T C H E N Joan Daciek’s Decorative Ice Bucket This Costco member from Highlands Ranch. Season to taste with pepper. onion. Remove the bottle first. Always serve cheese at room temperature for the best flavor. She even once made a personalized ice bucket for a party honoring her tennis-loving daughter. Spoon onto baguette slices and serve. Parmesan and American Grana will create a flavorful experience. Combine olives. has a wonderful party decorating suggestion. checking occasionally during the first three hours. It was made out of— you guessed it — tennis balls! If the floral ice bucket sounds like too much work. Costco Member Joan Daciek Star Fine Foods Olive Bruschetta BelGioioso Cheese-Tasting What could be more fun than a theme within a theme? This cheese-tasting concept is perfect for a celebration-ofspring dinner. berries and/or leaves.” Always keep in mind: When tasting. just remember to keep a plate underneath to catch the melting water. Freeze. rub with garlic cloves. Joan has used this same idea at Christmas with plastic holiday ornaments and artificial flowers. Return to the freezer until ready to use. BelGioioso now makes 13 varieties of “Classic Italian Cheeses. 1 baguette. and then gently fill the bucket with water. The floral ice bucket is perfect for wine. capers. sliced 6-8 garlic cloves. Fill with water. start with the mildest cheese and make your way to the sharpest. Freeze for about 48 hours. It should last two to three hours. Stuff a two-liter plastic soda bottle with rocks and place in the middle of a clean mop pail. how about creating floral ice cubes? Place an edible flower in each compartment of a plastic ice-cube tray. It also will help establish a congenial mood for the rest of the evening. Use as needed. as items may float to the surface and have to be pushed back down. While hot. substitute a similar product. Makes 8 servings. champagne or berries. Fill the pail with spring flowers. Cheese-tastings are now a hot new serving concept. Colorado. making sure the petals are submerged. *Brands may vary by region. Aged Asiago. then brush lightly with some of the olive oil. 124 O D E -T O . Freeze. then unmold by adding warm water to the soda bottle and the outside of the pail.
F R O M T H E M E M B E R ’ S K I T C H E N Julia Cabatu’s Mango Bread This member reports that she’s worked for 26 years at the Hawaiian Electric Company. Makes 8-10 servings. blue or other favorite cheese Salt and pepper to taste 1/2 1. The Santa F1 variety is considered the sweetest of them all. or until a toothpick inserted in the center comes out clean. Sift flour with baking soda and cinnamon into a mixing bowl. Alpine grows these tomatoes along the eastern seaboard from Florida to New Jersey to ensure the freshest availability yearround. Costco thanks Hawaiian Electric Company for allowing this recipe to be reprinted. O D E -T O . 2. sliced 1/2 inch thick 1/4 Alpine Santa Tomato Salad Grape tomatoes were developed seven years ago in Taiwan. cup extra-virgin olive oil cup balsamic vinegar cup thinly sliced sweet onion cup crumbled Gorgonzola. The Alpine Santa F1 Grape Tomato is excellent in salads. Arrange bread slices on baking sheet. sauces. Pour into prepared pan and bake 1 hour and 15 minutes. Add remaining ingredients and mix well. 2 pounds Alpine Santa F1 Grape Tomatoes 1/4 1/4 1/2 2 cups chopped firm ripe Alpine mangoes 3/4 cup salad oil 3 eggs. beaten 2 teaspoons vanilla extract 1. In a bowl. Place under broiler. Costco Tip: Grape tomatoes are delicious on their own as a quick. Mix all ingredients except cheese. which is added immediately before serving.S P R I N G F E A S T 125 . Makes 8 servings. This recipe is one of thousands that have been tested by the consumer services division. salsa and any tomato recipe. Brush each slice lightly on one side with olive oil. 2 cups flour 2 teaspoons baking soda 2 teaspoons cinnamon 1 1/4 cups sugar (can be adjusted according to sweetness of mangoes) 1/2 Costco Member Julia Cabatu Alpine Santa Tomato Salad Alpine Mango Bruschetta Mango Bread 1/2 cup unsweetened coconut (if you have only sweetened coconut. cup olive oil cup diced red bell pepper 1 Alpine mango. 4. Costco Tip: Mangoes can be ripened in a paper bag. peeled. Grease a 9-by-5-inch loaf pan. and is now recognized as one of the world’s best tomatoes. red pepper and basil. or until cheese is melted and lightly browned. combine mango. 2. Serve hot. 3. pitted and diced 1/4 1 tablespoon minced fresh basil 1 cup grated Romano cheese 1. Stir in sugar. 1 baguette. Wash. Broil until toasted. stem and dry tomatoes. Preheat oven to 350°F. It obviously is a standout. pastas. Top each bread slice with the mango mixture and sprinkle with Romano cheese. Recipe developed by Linda Carey and Pat Volchok. healthy snack. coconut and nuts. 5. about 2 minutes. Preheat broiler. Broil 2-3 minutes. 3. 2. cut down slightly on the sugar amount listed above) cup chopped nuts (you can use walnuts) Alpine Mango Bruschetta The mango is a fragrant tropical fruit that blends surprisingly well with basil and red bell pepper.
Red Chamber Shrimp Veracruz GLENN OCHI Red Chamber Company. Toss the salad greens and carrot with the raspberry vinaigrette. and set aside. place on your favorite plate. Makes 8 servings. 5. 4. While no awards will be given out at your spring dinner. offers its stun- ning colossal shrimp and scallops at Costco Seafood Roadshows. soy sauce. Red Chamber Grilled Spicy Scallops 3 pounds scallops 2 teaspoons finely chopped fresh ginger 2 teaspoons finely chopped garlic 2 teaspoons finely chopped cilantro leaves 2 tablespoons chili sauce 2 tablespoons low-sodium soy sauce 1/2 cup fresh-squeezed orange juice cup peanut oil Pinch of ground black pepper 1/2 2 teaspoons toasted sesame oil 20 ounces European salad mix 2 carrots. set scallops around or on top of the salad. we suspect that guests will applaud when they taste these dishes. Chef Ochi has received many Culinary Arts Salon awards for his food preparations. cilantro. orange juice. Red Chamber Grilled Spicy Scallops 126 . place a few fresh berries all around your plate. Place scallops in the marinade and refrigerate for 1 hour. depending on how well-done you like your shellfish. sprinkle with crumbled Gorgonzola and enjoy. pepper. garlic. julienned 1/2 cup prepared raspberry salad dressing cup crumbled Gorgonzola cheese 1 pint fresh raspberries 1/2 1. 3. Prepare marinade: combine ginger. and peanut and sesame oils and mix well. Red Chamber worked with California School of Culinary Arts Chef Glenn Ochi to create these two dishes exclusively for Costco members. one of the largest seafood suppliers in North America. stirring from time to time. chili sauce. Clean scallops by removing side abductor muscle. 2. Place scallops on a hot grill and cook approximately 2 minutes per side.
cup finely diced onion cup each finely diced green bell pepper and red bell pepper 8 cloves garlic. as needed 1. Adjust seasoning with salt and black pepper. poultry. then simmer for another 5 minutes. and it works well with delicate flavors. It is perfect for salads. Next sauté the onion. Heat oil in a large skillet. Add tomato sauce. usually made from fermented apple cider. a distinctly sweet balsamic vinegar. Oil and vinegar need one another. using centuriesold recipes and techniques. made from fermented rice. Thicken to taste with the cornstarch and water mixture. Makes 6 servings. 5. without oil. Italy. Be reminded that traditional preparation of balsamic vinegar includes the must (the juice of crushed grapes) that results from the cooking and filtering of Trebbiano grapes. • White wine: Made from white wine. Remember that this vinegar adds a delicate reddish cast to dishes. This vinegar can go solo. Costco’s Kirkland Signature private-reserve. mild and slightly sweet. marinate meats and vegetables.Red Chamber Shrimp Veracruz 4 tablespoons olive oil 3 pounds jumbo shrimp. It is mild and mellow. Oil has a subtle taste and needs vinegar to awaken its character. oregano and tomato until soft. Some prefer a stronger oil profile of 4:1 and even add a little wine or water to particularly strong vinegar to tone it down. Add shrimp to this scrumptious sauce and cook another minute. 3. • Balsamic: Dark. vinegar needs oil to coat its acidic base so that it can be distributed evenly. finely chopped 1 teaspoon crushed chili flakes 1 teaspoon dried oregano 2 Roma tomatoes. including aging in wooden casks for up to 15 years before bottling. in Modena. dry place. sugar and spices should be added to the oil before its introduction to the vinegar. cheeses or fruits. Serve over rice. O D E -T O . salt. bell pepper. sliced 1/4 1/2 1/2 cup white wine cup tomato sauce cup sliced black olives teaspoon salt 2 cups chicken broth 1/2 Pinch of black pepper 2 teaspoons each cornstarch and water. • Malt: All-purpose. olives and chicken broth. making your own is essentially an easy endeavor. By the way. • Champagne vinegar: Delicate. bring to a boil. Sauté shrimp in batches for 30 seconds on each side.S P R I N G F E A S T 127 . 4. • Sherry: Sweeter and more complex. suitable for chutneys and pickling. garlic. Dressed to Perfection While many cooks reach for prepared salad dressing. 6. Use it to dress salads. Remember to store balsamico in a cool. which is the ratio generally accepted for mixing oil and vinegar. is prepared in the old-world way with Trebbiano grapes. Conversely. peeled and deveined 1/2 1/2 Balsamic Vinegar So many balsamic vinegars have been introduced in this country over the past few years that it is sometimes hard to know which one to buy. works well in infusions. delicate. pungent. Vinegar Vocabulary • Cider: All-purpose. • Rice: All-purpose. most specifically those found in Modena. Use it on substantial salads containing meats. it would pool at the bottom of a plate. Add white wine and reduce by half. sweet and tart. with a rather pungent taste. Remove and set aside. It has a robust quality that is best paired with strongly flavored foods. chili flakes. • Red wine: Made from red wine. 7. 2. and top off finished dishes that call for an extra splash of flavor. otherwise. especially if you remember 3:1. in which herbs are cooked with the vinegar and then strained.
GRILLING: Preheat grill or barbecue on high. to taste SATAY-STYLE SAUCE 3 tablespoons peanut butter. PAN-BROILING: In a heavy frying pan. basting occasionally. low in fat and cholesterol and contains no additives. the more well-done. until just starting to brown. Costco Tip: The firmer the feel of the meat. before basting with sauce (optional). Extra sauce can be served for dipping. Continue cooking 3-5 minutes on each side. if desired For all sauces. All lamb products are vacuum packed to preserve freshness. Cook chops about 2 minutes. grated HONEY & SOY SAUCE 3 tablespoons honey 3 tablespoons light soy sauce Crushed garlic. With its sweet and mild taste. ROSEMARY & GARLIC SAUCE 3 tablespoons olive oil 2 tablespoons chopped rosemary Crushed garlic. which are perfect for busy weekday schedules. Reduce heat to medium and cook 2.4 minutes longer. Recipes cover up to 8 lamb chops. 128 . crunchy or smooth 3 tablespoons honey 3 tablespoons light soy sauce BARBECUE SAUCE 3 tablespoons soy sauce 11/2 tablespoons brown sugar 3 tablespoons olive oil 2-inch piece fresh ginger. turning at least once. simply combine ingredients in a small bowl and use for basting. until just starting to brown.T he Australian Lamb Company Fresh Australian lamb is naturally raised. sear chops over high heat 1 1/2 2 minutes each side. this delicate meat can be prepared and served in many ways. Costco imports 27 percent of Australia’s fresh lamb. before basting with sauce (optional). Australian Lamb Loin Chops Here are four great sauces for quick-cooking chops.
In a skillet. 3. Recipe covers 1 whole boneless leg (about 5 pounds).Australian Lamb Roast Leg of Lamb A roast boneless leg of lamb is perfect when constant supervision is not possible. a rack makes an impressive presentation. Carve and serve. Makes 8 servings. Slice lamb racks and place 3 or 4 chops on top of vegetables. Sprinkle with flour and mix in completely. or until the internal temperature is 135-140°F. cover loosely with foil and let meat rest 10-15 minutes. Season leg with salt and pepper to taste. sauté 3 minutes. to taste ITALIAN FLAVORING 8 ounces Italian-seasoned tomato paste or plain tomato paste 1 teaspoon dried or 1 tablespoon chopped fresh oregano 1 teaspoon dried basil 2 garlic cloves. Add beef stock and simmer 10 minutes. 5. Divide mushroom mixture evenly among 8 plates. Place the lamb on a baking/roasting rack. Reduce heat and add artichokes and garlic. or baste. spooning the remaining sauce over each portion. yet is easy to prepare! 2 teaspoons salt 1 1/2 teaspoons ground black pepper 1 1/2 teaspoons dried thyme 2 teaspoons dried rosemary 4 Australian Range Lamb Frenched Racks (approximately 6 pounds) 3/4 cup olive oil 12 ounces wild mushrooms. BASTES CLASSIC SEASONING 1 tablespoon olive oil 11/2 tablespoons dried rosemary 6 garlic cloves Note: Cut small slits in leg and push in garlic cloves before placing in oven. 4. Preheat oven to 450°F. Roast for about 1 hour and 20 minutes. Sauté the mushrooms in the remaining olive oil until golden. thyme and rosemary and rub evenly over the lamb. Makes 8-10 servings. Remove from oven. Season to taste with salt and pepper. quartered 1/2 teaspoon minced garlic 1/2 cup flour 6 cups rich beef stock Salt and pepper 1. Roast 13 minutes. BASIC COOKING INSTRUCTIONS FOR with Artichokes and Wild Mushrooms Frenched (fat and tissue between the bones removed) and ready to roast. minced Combine ingredients in a small bowl and spread over leg of lamb. minced Australian Lamb Roast Rack of Lamb Salt and black pepper. brown the meat on both sides in 2 tablespoons of smoking-hot olive oil. 129 . BONELESS LEG: Preheat oven to 350°F. or until slightly thickened. pepper. Remove meat from oven and let rest 15 minutes. cut in 1/2-inch slices 12 ounces artichoke hearts. MUSTARD & ROSEMARY 1 1/2 tablespoons Dijon mustard 1 1/2 teaspoons dried rosemary 2 garlic cloves. Combine salt. cook 5 minutes over low heat. 2. for mediumrare. or until the internal temperature is 135-140°F (medium-rare).
1 tablespoon soy sauce 1 tablespoon rice vinegar 1 tablespoon peanut oil 1 tablespoon water 1 tablespoon tahini (pureed sesame seeds) 1 teaspoon chopped fresh ginger 1/2 teaspoon chopped garlic 1 1/2 packets Splenda or 1 tablespoon Splenda Granular Pinch red pepper flakes 48 medium-size asparagus spears. Add mushrooms. 3. a no-calorie sweetener.3-ounce serving — thanks to Splenda.F R O M T H E M E M B E R ’ S K I T C H E N Debi White’s Capered Chicken “My husband and I both love your Kirkland Signature boneless. 1 cup all-purpose flour 1 teaspoon seasoning salt Salt and pepper 8 boneless. Dust chicken with flour mixture. trimmed and peeled Place everything but asparagus in food processor and combine thoroughly. Add wine and chicken broth. Place chicken breasts on a serving plate. Makes 8 servings. Serve warm or at room temperature. skinless chicken breasts. Add asparagus and simmer just until crisp-tender. Remove to plate and cover with foil. Melt half of the butter in a skillet over medium heat. Cook an additional 5 minutes. Transfer to serving bowl. 2. Drain well but do not rinse. 4-5 minutes. mix together flour. melt remaining butter. Splenda Asparagus with Sesame-Ginger Sauce What would a spring dinner be without fresh asparagus. Makes 8 servings. Stir in mustard and capers. On a plate or piece of waxed paper. and I was looking for a different way to prepare them one night. Pour sauce over hot asparagus and toss to coat. 4. minced 2 cups dry white wine 2 cups fat-free chicken broth 1/2 1/2 cup Dijon mustard cup capers Costco Member Debi White 1.S P R I N G F E A S T .” says this member from Eugene. made delicious and lighter— only 60 calories per 4. In a skillet over medium heat. and salt and pepper to taste. 130 O D E -T O . Add as many chicken breasts as will fit comfortably and brown on both sides until cooked thoroughly (about 15 minutes). cover and bring to a boil. seasoning salt. green onions and garlic and sauté until slightly soft (about 5 minutes). Oregon. Fill a large skillet half-full of water. Cook remaining chicken. top with mushroom-caper sauce and serve immediately. thawed 12 tablespoons butter 4 cups sliced mushrooms 12 green onions. coating evenly. skinless chicken breasts. Cut asparagus into 2-inch diagonal pieces. sliced 4 cloves garlic.
S P R I N G F E A S T 131 . 5. combine orange juice and brown sugar. After 15 minutes. This is but one of many examples of the Spanish influence on Sephardic Jewish cooking that have been preserved for well over 500 years. 2. 4. and so on. stirring to dissolve sugar. 4. cover and continue cooking. Heat to boiling and reduce mixture by one half to a syrupy consistency. Makes 8 servings. thawed if frozen 16 Sunkist fresh orange segments 8 Sunkist fresh pummelo segments* 8 tablespoons Sunkist Fresh Orange Whipped Cream 1. Continue cooking for another 15 minutes. In small saucepan. Add rice and stir. Makes 8 servings. All rights reserved. Bring to a boil again. 3. Leftovers can be refrigerated and reheated. Place on a cookie sheet and bake 10-15 minutes. salt and tomato sauce in a large saucepan and bring to a boil. zest and confectioners’ sugar. who in turn received it from her grandmother. Arrange 2 orange segments and 1 pummelo segment on each pastry. Lower heat to simmer. 6. cup heavy whipping cream 2 tablespoons Sunkist fresh-squeezed orange juice 1 tablespoon chopped Sunkist fresh orange zest 1 tablespoon confectioners’ sugar Whip cream until soft peaks form. Brush 1 tablespoon of syrup on each pastry round. Inc. 2. 7. Top each tart with 1 tablespoon Sunkist Fresh Orange Whipped Cream. 2 cups pearl rice 2/3 cup olive oil 3 cups water 2 teaspoons salt 6 tablespoons tomato sauce 2 15-ounce cans garbanzo beans (chick peas) 1. *Sunkist grapefruit can be substituted when pummelo is out of season. stir in the garbanzo beans. Wash and drain the rice 3 times. Stir in orange juice. Costco Member Maureen Benoliel 3. Continue whipping until peaks are firm. Sunkist Fresh Orange Whipped Cream 1/2 Sunkist Citrus Mini-Tart with Fresh Orange Whipped Cream Here’s a decadent way to get a springtime shot of vitamin C! 1 cup Sunkist fresh-squeezed orange juice 1/4 cup brown sugar 8 3-inch puff pastry rounds. water. Reprinted with permission of Sunkist Growers. and they’re just as tasty the next day.F R O M T H E M E M B E R ’ S K I T C H E N Maureen Benoliel’s Grandmother’s Rice This recipe was handed down by Costco employee Joel Benoliel’s wife’s grandmother. This particular recipe most likely reflects the Sephardic experience in Spain in the years before 1492. The family came from the Isle of Rhodes. Preheat oven to 425°F. Let cool to room temperature. or until lightly golden brown. Put oil. O D E -T O .
Editorial Director 132 . look at your surroundings with new eyes. Vegetable and Fruit Containers • All sorts of containers can be made using different combinations of fruits and vegetables. whimsical flowers. wrap in wet paper towels. Insert a small.) • Peppers: Clean out peppers like jack-o’-lanterns. the latest inclination is to be much more laid-back and imaginative. ( These artichoke containers are also the perfect size for votive candleholders. most kinds of produce can be used. empty can. To fill. By Pat Volchok. For a single event. and refrigerate until ready to be used as bright vases. The point of the arrangement is to offer a clue to the event. For a more elaborate presentation. but if you are seeking longevity.W hile some of the more conservative floral arrangers believe that certain conventions must be followed when designing flower arrangements. Check for leaks before adding grower’s bunches of flowers or herbs. choose varieties that can survive out of the refrigerator or that have a thick skin. add water and diminutive. hollow out 8 to 10 artichokes and use some for flowers and others for candles. hold each pepper over the sink and add water. • Artichokes: Use pliers to pull out the center leaves and thistles of an artichoke. Don’t limit yourself to glass vases or clumps of daisies. your arrangement becomes a feast for the eyes. themed or a buffet? A well-thought-out centerpiece will answer this question and many more. Is the occasion formal. In essence.
followed by another layer of baby carrots. wrap with wet paper towels and refrigerate until ready to display. Make sure all the asparagus are taller than the jar but not necessarily of uniform height. Drain (reserving the actual egg for a meal). Add water and top with orange ranunculus. • Leeks: These offer fabulous presentation when sliced in half lengthwise and glued vertically to a can. water and blooming apple branches. Food Cans and Jars • Green Beans: Trim green beans to fit the height of a can. which can be purchased from a craft store. Tie a beautiful ribbon around the leaves if you prefer a tighter look. Just stunning! • Cranberries and Lemons: Fill with layers of cranberries and sliced lemons. a dry grass available at crafts stores. Add the beans vertically and press them against the glue for just a few seconds. Place two rubber bands around the jar and carefully slide the asparagus in behind. with the flat sides facing inward. The rubber bands will hold Cabbage-Leaf Vase 133 . then add water and yellow and red roses. Add water and purple lilacs. add water and miniature garden flowers. and put one at each person’s place using an eggcup or small terra-cotta flowerpot as the holder. tie with raffia and insert yellow flowers. The egg vases also can be crafted into name cards by writing guests’ names on the shells with a wax pencil. layer upon layer. Egg Vases • Eggs make the most wonderful little vases. from the buttercup family. Prick the top of an egg with a pin and carefully pick away the shell to make a hole about the size of a quarter.• Melons: Poke three small holes in the top of a melon. simulating the true positioning of cabbage leaves. Or try unshelled nuts and sliced oranges or blueberries and sliced lemons. Cover the rubber bands with purple raffia and tie into bows. then a layer of uniformly cut green beans. An old glass pickle jar is a good container choice. make a small stand out of three twigs that are tied with raffia at the corners to form a triangle. until they adhere. Place the twig trivet on a table and position the melon inside. Continue until the can is covered and has been transformed into a green-bean vase. Clear Vessels • Carrots and Beans: Fill with a bottom layer of baby carrots. Using melted glue pillows. the asparagus in place. coffee or the juice of raspberries or blueberries and then filling with flowers. • Savoy Cabbage: Glue the leaves around a plastic floral container in overlapping layers. brush a 2-inch strip of glue around the outside of the can. add water and flowers. Add water and a single daisy to each. Add water. Large. sweet peas and sage. To steady the round melon. Start at the top of the container and work downward. • Asparagus: This is a little trickier. Add water. staining the shells with tea. covering thoroughly. and tie with bear grass. especially if you possess eggcups. • Apples: Fill with small apples.
a romantic. a luxurious spread. candied for decorations. Old-fashioned colors. one of which is a wedding. at-home bridal luncheon is an appropriate and welcome bow to tradition. Champagnepoached salmon and a fruit tart. ranging from creamy white to pale. guaranteeing a party that will become a treasured memory for years to come. The meal itself is not to be overlooked.. Until the middle of the last century most brides were married at home. We’ve created a graceful luncheon with fruit smoothies. the Costco Way page 140 pages 141-143 135 . Roses are a must and can be set in arrangements.L ife affords windows of pure happiness. feminine pink. stuffed into napkins. work the best. The party should shout romance. Editorial Director Arizona Smoothies page 137 page 136 Kirkland Signature Fruit & Nut Spread Michael Foods Better’n Eggs Quiche Heritage Salmon’s Champagne-Poached Salmon Green Apple Slaw page 138 page 139 page 137 page 137 page 138 Kerry Comunale’s Sherried Rice Equal Peach-Berry Tart page 139 Perrier Wedding Shower Suggestions Wedding Gifts .. so whether you are the bride honoring your attendants or a friend honoring the bride. M E N U Decorating with Roses Pat Volchok. classically elegant. added to gifts and tied with chiffon ribbons to the backs of chairs. a delicate quiche.
• Made into rose-scented sugar by combining 2 1/2 cups highly scented dried rose petals with 1/2 cup sugar and processing in a food blender until fine. so we strongly suggest that these be used for decoration only. carefully with a thin layer of beaten egg white. • At the last moment. • Tie roses to the back of everyone’s chair. stick a rose in each person’s favor or napkin. • Floated in water in a compote vase with buoyant votives. Let the blossoms dry on a wire rack before storing in tissue for up to one week. Candied Rose Blooms and Petals Practice this technique on a few rose petals before attempting entire blooms. • Placed on or around the dessert platter. • Place candied rose blooms on dessert platters. Editorial Director T • Scatter candied petals across the table like confetti. paint all petals. Carefully shake. for that matter. *Note: While pesticide-free rose petals are edible. • Added to water in ice-cube trays and frozen to make rose-petal ice cubes. The roses must not have been sprayed with pesticides. including the underside. not from a florist. the candied roses tend to weep just like chilled meringues. Holding the prepared rose over a piece of waxed paper. Let dry. Tie roses into other party elements: • Select your rose and then purchase colored ribbon to match and tie around napkins or gift boxes. check for insects and clean thoroughly with water. • Laid on the bread-and-butter plate to hold pats of butter. * Work quickly. because the sugared rose’s appearance may turn clumpy. there are concerns about eating raw egg whites. Pesticide-free rose petals can be: here’s nothing like roses and a bride. 136 ROMANTIC BRIDAL LUNCHEON .By Pat Volchok. Using an artist’s brush. And don’t forget to serve blushing pink Rosé wine. Here are some suggestions for decorating with this romantic flower for a bridal shower or. any dreamy occasion. sprinkle evenly with superfine or confectioners’ sugar. Pick full blooms. Avoid touching up. so select from an environmentally green and clean yard. Do not refrigerate.
unmold and decorate with edible rose petals. *Brands may vary by region. dried Utah cherries. Bake 30-35 minutes. ROMANTIC BRIDAL LUNCHEON 137 . The added advantage with this recipe is the use of Michael Foods egg product. extra-large Virginia peanuts and dried strawberries. softened In a food processor pulse Fruit & Nut Medley to a mediumfine grind. Stir into the cream cheese. Let stand 5 minutes before serving. Serve with delicate crackers. substitute a similar product. Pour over vegetables and cheese. roasted nonpareil supreme almonds. substitute a similar product. sliced 1 cup sliced mushrooms 1/2 1/2 cup chopped onion cup diced red bell pepper 2 tablespoons olive oil 1 unbaked 9-inch piecrust 1/2 cup shredded Cheddar cheese cup low-fat milk 8 ounces (1 cup) Better’n Eggs* 1/4 Preheat oven to 400°F. as they are sometimes better served at room temperature or even the next day. Press into a heartshaped container lined with plastic wrap. Each recipe serves 2. Refrigerate overnight. sauté zucchini. or until a knife inserted near the center comes out clean. dried cranberries. The concentrate can be mixed with water and/or ice in a blender to create spectacular drinks. Spoon mixture into piecrust. Kirkland Signature Fruit & Nut Spread This delectable creation is made with Kirkland Signature’s new mix of banana chips. raisins. ARIZONA CRÈME SMOOTHIE Blend the following until smooth: 12-ounce glassful of ice cubes 4 ounces Arizona Smoothie concentrate 2-ounce scoop of ice cream ARIZONA NONFAT SMOOTHIE Blend the following until smooth: 12-ounce glassful of ice cubes 4 ounces Arizona Smoothie concentrate 2 ounces nonfat yogurt ARIZONA SMOOTHIE BLAST Blend the following until smooth: 12-ounce glassful of ice cubes 4 ounces Arizona Smoothie concentrate 1 1/4 ounces light rum ARIZONA SOUTH OF THE BORDER SMOOTHIE Blend the following until smooth: 12-ounce glassful of ice cubes 4 ounces Arizona Smoothie concentrate 11/4 ounces tequila *Brands may vary by region. To present. Makes 6-8 servings. Combine Better’n Eggs and milk in bowl.Arizona Smoothies Arizona Smoothie* recently introduced smoothie concentrate and reports that it’s sold in the juice aisle in bottles. In nonstick skillet over medium heat. mushrooms.4. onion and pepper in olive oil until tender. dried pineapple with mango and pineapple juice. 1 small zucchini. Sprinkle with cheese. which is made of real egg whites and flavorings but without the fat or cholesterol usually associated with eggs. 8 ounces Kirkland Signature Fruit & Nut Medley 8 ounces cream cheese. Michael Foods Better’n Eggs Quiche Quiches are perfect party food. walnuts. Makes 12-18 servings.
Makes 8 servings. mustard seeds. or until salmon is firm and just cooked through. seeded and thinly sliced (or red bell pepper) 2 green onions. cup lemon juice 4 teaspoons salt 8 4-ounce Kirkland Signature boneless. skinless salmon fillets* 1. evenly spaced. seeded and finely diced 2 tablespoons chopped fresh dill 1/4 cup olive oil 2 tablespoons lemon juice Juice of 2 limes Salt and black pepper 1. Starting at one end. Begin by stuffing a green napkin into a drinking glass with its corners dropping out to resemble petals. thinly sliced 2 medium Cubanelle sweet peppers. in poaching liquid. Gently remove salmon from poaching liquid and transfer to a serving platter. Carefully place salmon fillets. Cover and simmer 12-15 minutes. and stuff one into the center of the green napkin in each glass. 3. making sure liquid covers salmon. Cubanelle pepper.Green Apple Slaw 2 green apples. red onion. dill. peppercorns. lemon juice and salt in a 3-inchdeep sauté pan. Bring to a rolling boil over medium-high heat. 2. lemon juice and lime juice. dill. In a bowl combine the apple. Set aside. If the tops of the fillets are exposed. green onion. 4. Put the Champagne. *Brands may vary by region. shallots. Makes 8 servings. stirring to fully mix. Reduce heat to medium and simmer 5 minutes. garnish each fillet with a teaspoon of salmon caviar and a sprig of fresh dill. olive oil. Fold the other colored napkin(s) into long 2-inch-wide strips. turn them so that the coils show. sliced 6 sprigs fresh dill 1/4 Napkins Make rose-shaped napkins with green and colored napkins to match the centerpiece. Note: You can make the Green Apple Slaw up to 1 hour ahead of poaching the salmon. 138 ROMANTIC BRIDAL LUNCHEON . fish stock. thinly sliced 2 small red or green jalapeño peppers. roll up the individual strips into miniature sleeping bags. jalapeños. 3. Costco Tip: Serve with fresh fruit salsa or Green Apple Slaw. 2. Heritage Salmon’s Champagne-Poached Salmon Delicious boned and skinned salmon fillets take all the work out of preparing this stunning first course. Top each poached fillet of salmon with 2-3 tablespoons of slaw. cored and julienned 1 medium red onion. 2 bottles Champagne 5 cups fish stock or water 2 teaspoons whole black peppercorns 2 teaspoons mustard seeds 4 medium shallots. substitute a similar product. seasoning with salt and pepper to taste. spoon the hot liquid over them. For an added touch. Gently mix.
Toss peaches and berries with lemon juice in large bowl. In the past.40 minutes. Pastry for single-crust 9-inch pie 5 cups sliced peaches (about 5 medium) or frozen peaches. chicken broth and sherry and bring to a boil. it is the month of graduation. 3. 4. Cover and simmer for 25 minutes. chopped 1/2 Gourmet Retailer Magazine says: • More engagements take place between Christmas Eve and Valentine’s Day than at any other time of year. it was the time after planting and before harvesting. cup butter 2 cups rice 2 14. combine cornstarch. Stir in rice. ROMANTIC BRIDAL LUNCHEON 139 . Bring edges of pastry toward center. transfer to ungreased cookie sheet. chopped 1. Imagine the same great taste as the traditional recipe. June has been the most practical month to get married. lemon peel and allspice and sprinkle over fruit. • June is the most popular wedding month and then September. Today. When rice is done. Washington. Costco Member Kerry Comunale 2. Roll pastry on floured surface into 12-inch circle. 5. a no-calorie tabletop sweetener. but with 31 percent fewer calories using Equal. 1 medium onion. 35. Bake pie until pastry is golden and fruit is tender. 3. spring rains had ceased and the roads were passable once more. will cherish long after the wedding cake is gone. this dessert might come as a welcome relief. thawed 1 cup raspberries or sliced strawberries 1 cup fresh or frozen blueberries. sprinkle with Parmesan and green onions. Cool on wire rack. Reduce heat.F R O M T H E M E M B E R ’ S K I T C H E N Kerry Comunale’s Sherried Rice Costco thanks this Redmond. member for sharing a recipe that everyone. Equal Peach-Berry Tart If someone in the bridal party is worried about fitting into her dress. overlapping as necessary. Sauté onion in butter in a saucepan. tossing to coat. Preheat oven to 425°F. The least popular? January. Makes 8 servings. leaving 2-inch border around edge. Equal. Makes 8 servings. Arrange fruit on pastry. partially thawed 2 teaspoons lemon juice 3 tablespoons cornstarch 24 packets Equal 1 teaspoon grated lemon peel 1/4 teaspoon ground allspice 1. including the newlyweds. 2. • For centuries.5-ounce cans chicken broth 1/2 cup dry sherry 1 cup grated Parmesan cheese 4 green onions.
creating a subtle green glow. you can shake up a Perrier Sunset (4 ounces Perrier. like salad in parfait glasses. Play with the light to create a festive atmosphere. Versatility is the name of the game. One of the most versatile entertainers is the original sparkle itself: bubbly Perrier. Assemble flowers and garden clippings in containers or empty Perrier bottles in the center of your table. Place tea lights on mirrors to give a dancing bounced-light effect. Replace regular light bulbs with colorful ones. Completely natural and calorie-free. 2 ounces orange juice. offers these party tips for a lively. and so on. Perrier can lend originality and panache to any party. for the lucky couple and a special music CD. Designate someone as DJ to create the lineup and keep the tracks spinning in surround sound. Your party will be jumping in no time as guests sing their selection of special requests! Perrier’s Suggestions for a Fun Evening Wedding Shower Perrier Sparkling Natural Mineral Water. Tell friends to bring a kitchen appliance. Whether it’s used as a mixer for the ultimate alcoholic or non-alcoholic libations or as a refreshing stand-alone. Serve an Original So you’ve created a look that oozes style. Create arrangements that have that “fresh from the garden” look. casual couples wedding shower. have a glass-cutter remove the bottoms of empty Perrier bottles to cover tea lights. Have them place a sticker on the disc that lists their name and 140 ROMANTIC BRIDAL LUNCHEON . drinks in shaving mugs. exhilarating drink. This saves money and displays your personal style. splash of Grenadine. Set the Mood Want a fun-loving wedding shower? Perrier suggests that you give it a festive theme like cool Kitchen & Karaoke.three most-listened-to tracks. whose water source is located in the town of Vergèze in the south of France near Nimes. If you’re really feeling adventurous. This creates a natural flow through your home and encourages mingling. Create the Look Simple touches go a long way toward spicing up your party. To really get people talking. and maraschino cherry garnish) or just pour Perrier over the rocks for a simple. Perrier and Costco suggest setting up food and drink stations in different rooms. now the burning question is what to serve your guests. serve food in unexpected dishes. Perrier adds spirit to any cocktail and sophistication to any glass. selected from the gift registry. For instance.
This “just the thing for the newlyweds” classic set of fully forged. 12-piece Forged Knife Block Series For more than 200 years. Wedding Gifts. with half J.” Still true to its name. 8inch bread knife and four steak knives. Its cool-touch exterior. Burnished Dough Hook: Can knead even very large quantities of raised dough. It works much better than a steamer because the appetizers stay warm for numerous courses. Professional Wire Whip: Incorporates optimal air into egg mixtures for fluffier meringues and soufflés. A.. Henckels has been known for its superior-quality knives. The set also includes the most popular and suitable storage system for fine knives. also whips cream and creates smooth icings. sealed lid system. this exceptional hands-free appliance now offers 10-speed control.” ROMANTIC BRIDAL LUNCHEON 141 . we decided to try it to steam Asian appetizers like dumplings. a slanted hardwood knife block. the Costco Way Gifts are a token of love and appreciation. so it’s little wonder that wedding-gift registries also reflect this trend.com). nonstick cooking pot for easy cleanup. Henckels International. No stirring. MARNEY AUSTIN’S AROMA RICE COOKER TIP This Phoenix member reports. are practical or have lasting meaning. While it does work great for rice. tightly bonded three-rivet handles and hot-dropped forged blades. All knives feature fulltang..Wedding Gifts. when the first model of a home stand mixer was described as “the best kitchen aid. “We purchased an Aroma rice cooker at Costco. Aroma Housewares Cool Touch Rice Cooker Rice consumption in the United States has grown 250 percent in the last 25 years (www. the Costco Way KitchenAid Stand Mixer The KitchenAid mixer has been a fixture in the American kitchen since 1919.preparedfoods. This is the time for giving enduring mementos that can be used over and over again. Ninety-one percent of all newlyweds register for gifts (Modern Bride). rugged all-metal construction and: Burnished Flat Beater: Specially designed to mix ingredients in every part of the bowl. turning or temperature adjustments are required. 15 percent specialty appliances and 10 percent trend items. and a sharpening steel. 20-cup capacity and automatic “Keep Warm” setting ensure that rice is cooked to perfection each and every time. 5-inch serrated utility knife.. 8-inch carving knife. 25 percent special-occasion tableware. and are hand honed for superb cutting performance. ergonomically designed knives includes two of the most frequently used knives in the kitchen — a 4inch paring knife and an 8-inch chef ’s knife— plus 6-inch utility knife.. of this number selecting everyday basics. Today’s newlyweds are combining formal tradition with personalized flair as they mix old and new. (Gourmet Retailer) We suggest selecting gifts that reflect timeless tradition. professional balance and reliable quality. and we know of no bride or groom who wouldn’t love to receive a Cool Touch Rice Cooker from Aroma Housewares. ergonomically designed bowl and bowl-lift handles.
Coffee Programmable Coffeemaker The Mr. product innovations have included the governor-controlled food mixer. 142 ROMANTIC BRIDAL LUNCHEON . Blades include the PowerBlend ice crusher blade.Sunbeam Appliances The tradition of giving Sunbeam appliances to brides (and grooms) is as much in vogue today as it was when Sunbeam developed its first home appliance. it includes a permanent filter—no paper filters needed. The Euro Press Iron features a nonstick surface. motion and location for safety. dishwasher-safe. a 1. Plus. for frothy milkshakes. Here are just a few suggestions for making a wedding a “Sunbeam” affair: Mr. spray mist and a powerful shot of steam for tough wrinkles. Coffee 12cup programmable coffeemaker has a sleek new design and offers features such as an adjustabletemperature warming plate. scratch-resistant glass jar blender features a powerful 450-watt motor and patented All-Metal Drive for extra durability. Sunbeam Euro Press Iron Sunbeam irons are known the world over for their sleek styling and attention to detail. Osterizer 14-Speed Blender This five-cup. which is designed to toss. The vertical steam feature is perfect for hanging clothes and drapes. and the patented Motion Smart auto-off senses time. controlled-heat immersible frying pan and fully automatic radiantcontrolled toaster. in 1910. Over the years. catch and shatter ice as it falls to make perfectly crushed ice for drinks. the Princess electric iron.to 4-cup setting and water filtration. and the milkshake blade.
With all the same cooking and nonstick features of the hard-anodized cookware. plus riveted. scratch-resistant. Costco comes to the rescue by offering private-label Kirkland Signature cookware in two sets of today’s most popular fabrications as well as a perfect-for-the-holidays roasting pan. extra thick (9 mm) base of aluminum. the roaster has depth enough for lasagna and other oven-cooked foods and riveted cast aluminum handles designed extra wide for ease of potholder use. extra-sturdy wire roasting rack.Kirkland Signature 18/10 Stainless Steel 13-piece Professional Italian Cookware For newlyweds who are cooking purists and also appreciate the “feel” of strong. durable. Kirkland Signature Hard-Anodized 15-piece Professional Cookware Manufactured with reinforced non-stick technology from DuPont. nonporous. this 13-piece set is the ideal choice. An added bonus is the full-size. They also have an ultra-smooth exterior. it features a quality stainless steel alloy made with 18 percent chromium and 10 percent nickel to maximize brilliance and durability. This technology provides exceptional heat conductivity for quick. Designed in a stunning bell shape. multi-layer. quality cookware. sturdy stainless steel fittings for extra safety and commercial handles made of a thick hollow-core cast construction for a more comfortable grip. ROMANTIC BRIDAL LUNCHEON 143 . the body features a patent-pending. Costco Tip: Add a few wooden spoons to the outside wrapping. even heat distribution that helps prevent food from burning even in the corners. Kirkland Signature Hard-Anodized Professional Roasting Pan and Rack Costco also offers the Kirkland Signature Hard-Anodized Professional Roasting Pan. these Costco Kirkland Signature pots and pans are truly in a league of their own. which means it’s twice as strong as stainless steel. with three times the wear. nonreactive and non-stick. as wooden or plastic utensils are recommended for maximum food release. This set is perfect for the bride or groom who enjoys pans that are easy to clean. which has a special nonstick coating for easy cleaning. Made in northern Italy. Kirkland Signature Cookware Many young couples are clueless when it comes to selecting long-lasting. Each piece is hard-anodized. copper and steel. durable stainless steel.
O n May 5. a ragtag army of Mexican villagers from Puebla joined poorly equipped soldiers led by General Ignacio Zaragoza to prevent Emperor Napoleon III’s mighty French army from marching on Mexico City. music and customs. just 80 miles to the northwest. Editorial Director page 150 Topps Candy Piñata Treat page 151 C I N C O D E M AYO 145 . piñatas swaying from trees and music playing in the background add to the festivities. and is increasingly celebrated in the United States in recognition of Mexican culture. While food is a primary focus of cinco de mayo. colorful touches such as bright red and yellow paper flowers. 1862. Viva la fiesta! M E N U page 146 Barbara Pullo’s Camarones Picantes Don Miguel Mexican Foods Guacamole Especial page 146 Nalley’s South of the Border Quiche Farmer John Baja Bacon Bites page 146 page 147 page 147 Excel Corporation Tex-Mex Fillets Trident Seafoods PubHouse Halibut Santa Fe Wrap page 147 Shirley Kirchner’s Sweet Potato Fries Prime Time Stuffed Peppers page 148 page 149 page 149 page 148 Dare Foods Margarita Parfait Norco Ranch Tutti-Frutti Meringue Round John Perea’s Bizochitos page 149 Personalized Piñatas and Mexican Crepe-Paper Flowers Pat Volchok. food. The victory at Puebla would come to be marked by a national holiday. The holiday symbolizes Mexican unity and national pride. Each year. cinco de mayo commemorates this small group’s contribution to history.
fiestas and indigenous foods such as mole poblano. a sweet-potato confection. and mix well. cleaned and deveined 4-5 plum tomatoes. At serving time. and camotes. substitute a similar product. Slice and top with sour cream. Makes 8 servings. garlic. or to taste Salt. Serve immediately on one side of a platter of warmed flautas. Cut margarine into flour. Down Mexico Way A visit to colonial-style Puebla. parsley and eggs. Muy bien! 1 package Don Miguel Garlic Chicken or Shredded Beef Flautas 6 ripe avocados 1 medium onion. beaten 1/2 cup grated Cheddar cheese Sour cream Preheat oven to 375°F. Add the remaining ingredients. chopped 1 tablespoon chopped parsley 4 eggs. or until lightly browned. A good souvenir is a piece of the lovely local blue-and-white glazed pottery called azulejos. rolled tortillas stuffed with tender seasoned shredded beef or skinless chicken. Mix chili. olive oil and Italian seasoning. Makes 3 cups. tomato puree. horseradish. chili powder. Costco Member Barbara Pullo 1/4 1/4 cup white wine vinegar teaspoon prepared horseradish 2 teaspoons prepared honey mustard 2 teaspoons tomato puree 1/2 teaspoon chili powder. 146 C I N C O D E M AYO F I E S TA . *Brands may vary by region. Wrap and chill 30 minutes. teaspoon salt. tomatoes and onions. are the perfect accompaniment to this avocado dip. deveined and chopped 1/2 cup margarine cup cold water 30 ounces Nalley’s Chili* 1 clove garlic. Pour half of this mixture over the shrimp and refrigerate 5 hours. Roll out and line 10-inch quiche dish. Bake 15 minutes. thawed. Turn onto floured surface and knead 5 times. place fruit in a bowl and mash with a fork. mustard. during cinco de mayo finds a re-enactment of the battle. to taste 1 cup Kirkland Signature extra-virgin olive oil 1 dash Italian seasoning 1 pound frozen cooked shrimp.” says this Piermont. meat-stuffed poblano chile peppers covered with walnut-pomegranate sauce. minced 2 tablespoons coarsely chopped cilantro 4 serrano chiles. Pour into pastry. sliced very thin 1 large sweet onion. a Mexican favorite of warm. Place flour and salt in bowl. Makes 8 servings. Fit foil over pastry and weight with dried beans. salt. cigar-shaped. or to taste. lift out foil and weights.F R O M T H E M E M B E R ’ S K I T C H E N Barbara Pullo’s Camarones Picantes “These shrimp are even better the second day. reserving some onion and chile for garnish. chile en nogada. Put the onion slices in cold water so they will be crisp. top with cheese. a chocolate-chile sauce poured over turkey or chicken. New York. Costco member. stir in water. or to taste Prepare flautas according to package instructions. combine the shrimp. Bake at 350°F 50 minutes. Pour the remaining sauce over the tomatoes and reserve. Mexico. Peel the avocados. Nalley’s South of Don Miguel Mexican Foods the Border Quiche 1 1/2 cups flour Pinch salt 1/2 1/4 Guacamole Especial Flautas. sliced very thin Combine the vinegar.
Cover fillets and refrigerate 1 hour. avocado slices and one tablespoon of salsa. or until golden brown. Makes 8 servings. Fry halibut 5 1/2 . To deep-fry. C I N C O D E M AYO F I E S TA 147 . Makes 8 servings. Cook bacon in skillet over medium heat until it just starts to brown but is still limp. Place 2 pieces of halibut on top and roll tightly. or until crisp.7 minutes. heat extra marinade and spoon over fillets. cut in 3/4-inch slices 6 tablespoons packed brown sugar 1 teaspoon cinnamon 1 teaspoon chili powder 1/4 teaspoon cayenne pepper. cored and peeled. vinegar. drain. 12 strips Farmer John Bacon. brushing occasionally with marinade. Farmer John Bacon adds a rich western flavor to this dish. Place steaks in shallow non-metallic pan. combine remaining ingredients and blend well. cut in half crosswise* 2 medium Fuji or Granny Smith apples. pressing into bacon. substitute a similar product. 3. In a small bowl. *Brands may vary by region. shredded 1 avocado. head lettuce. or to taste 1. Excel Corporation Tex-Mex Fillets 3/4 1/4 Trident Seafoods PubHouse Halibut cup honey cup balsamic vinegar Santa Fe Wrap 8 pieces Trident PubHouse Halibut* 4 tablespoons sour cream 4 spinach wraps or flour tortillas 1/2 1 teaspoon condensed smoke-flavor seasoning 1 teaspoon chili seasoning 2 teaspoons salt 8 fillet steaks. Wrap each bacon piece around an apple slice. To serve. Cook fillets 8-10 minutes per side for medium-rare. combine honey. cook 20-22 minutes. condensed smoke-flavor seasoning. heat oil to 350°F. Heat grill. then top with shredded lettuce. Place halibut on baking sheet. 4. 2. Makes 4 servings. pitted. substitute a similar product. Spread one tablespoon of sour cream on each wrap. chili seasoning and salt. turning once. *Brands may vary by region. brush marinade on fillets and reserve the remainder. Dip both sides of each bacon bite in sugar. Broil 4 inches from heat 2-3 minutes per side. Secure with a toothpick.Farmer John Baja Bacon Bites Specially cured and hardwood smoked. or until bacon is browned. about 8 ounces each In a small bowl. peeled and sliced 4 tablespoons salsa Preheat oven to 425°F.
or twine them around the centerpiece. or until cheese has melted. walnuts. yellow. Makes 8 servings. grated Parmesan cheese (1 /2 -1 cup) and olive oil ( 1 /2 cup). maracas and Mexican flags. Spoon 1 cup rice mixture into each pepper. corn. Makes 8-10 servings. *Brands may vary by region. Add any herb you desire. Place potatoes on a cookie sheet. sprinkle peppers with cheese and cook another 5 minutes. Cook peppers 5 minutes in boiling water to cover. Combine rice. Costco Member Shirley Kirchner Prime Time Stuffed Peppers 8 Prime Time bell peppers (red. Season with salt and pepper. complete with sombreros. Pennsylvania. cumin and remaining salt in a medium bowl. divided 1 teaspoon ground black pepper 3 cups cooked rice 1 15-ounce can black beans. Remove foil. 3. Drain. remove seeds and membranes. drained and rinsed 1 11-ounce can corn. Shirley Kirchner’s Sweet Potato Fries This Lititz. beans. Cinco de mayo decorating kits can be found online.F R O M T H E M E M B E R ’ S K I T C H E N Decorate Pull out those sets of chili-pepper lights and hang them outside among trees or across a trellis. Use one per person. or until soft inside and a little crisp on the outside. napkins. Peel the potatoes and cut into french fry shapes. chiles. 2. piñatas. Stand upright in 9-by-13-inch baking pan. as I buy as much as possible from Costco. Add chopped fresh garlic (2 cloves). Preheat oven to 450°F. “I could give you so many recipes. Cover with foil and bake 20 minutes.” Our judges raved about Shirley’s sweet potato fries. drained 1 medium onion. Season insides with 1 teaspoon of the salt and the pepper. peeled and chopped 1 cup chopped walnuts 1 4-ounce can diced green chiles 1/2 1/2 1/2 teaspoon smoke-flavor seasoning teaspoon ground cumin cup (2 ounces) shredded Monterey Jack cheese (or Jalapeño Pepper Jack) Preheat oven to 350°F. member writes. They are sure to liven up your cinco de mayo feast. rinse. 1. orange or green)* 1 1/4 teaspoons salt. substitute a similar product. Cut thin slice from one side of peppers. Shake the bag. onion. Bake for approximately 25 minutes. 4. 148 C I N C O D E M AYO F I E S TA . smoke-flavor seasoning. Place in a 1-gallon resealable plastic bag. Start by using 8-10 Costco Louisiana yams.
C I N C O D E M AYO F I E S TA 149 . spread chilled custard over meringue shell and top with fruit. Preheat oven to 350°F. and one taste told us that this family knows a thing or two about cooking. Roll 1 /4 inch thick. For fun.Dare Foods Margarita Parfait A light parfait made with cool-tasting lime and crunchy crackers is an excellent way to end the Fifth of May celebration. stir together 3 tablespoons sugar. Makes 8 servings. stirring constantly. In large mixing bowl at high speed. serve in a margarita glass with a salted rim. Add 1 cup sugar. 2. Add water and knead until well mixed. 2 tablespoons at a time. apples. Mix yogurt with triple sec. 6 cups sifted flour 3 teaspoons baking powder 1/2 1/4 teaspoon salt cup water (or wine) Norco Ranch Tutti-Frutti Meringue Round 1 cup plus 3 tablespoons sugar 2 teaspoons cornstarch 1 teaspoon grated orange peel 4 Norco Ranch eggs. To serve. tequila and lime zest. 4. Add sugar and anise seed. blending until light and fluffy. cherries. Put crackers and sugar in food processor. Beat eggs and add to lard mixture. While running. plus more for garnish 16 ounces whipped dessert topping 8-10 lime slices 1. Makes 8-10 servings. Bake until firm. Turn off oven and let stand in oven 1 more hour. cornstarch and orange peel. and/or melon balls) In medium saucepan. Bake approximately 12 minutes. 4. Add to first mixture. *Brands may vary by region. 40 Dare Cabaret Crackers* 1/4 1/2 F R O M T H E M E M B E R ’ S K I T C H E N John Perea’s Bizochitos This recipe came on stationery from Casa de los Pereas. beating constantly until whites stand in stiff peaks. Repeat until glass is full. teaspoon cream of tartar 4 cups assorted fresh fruit (whole blueberries. Roll both sides of each cookie in cinnamon sugar. 2 cups lard 1 cup sugar 1 teaspoon crushed anise seed (or extract) 2 eggs Costco Member John Perea cup sugar cup butter. *Brands may vary by region. substitute a similar product. Add egg yolks and yogurt. sliced peaches. 7. add melted butter and process until you have fine crumbs. 3. Garnish with a slice of lime. until mixture boils and thickens. forming a rim. 5. Fold in dessert topping until well incorporated. Cream lard with hand thoroughly. or until slightly browned. Cut into fancy shapes. separated* 2 cups low-fat vanilla yogurt 1/2 Cinnamon sugar: 1 teaspoon cinnamon in 1/2 cup sugar 1. 6. Sprinkle a pinch of lime zest on top. raspberries and/or grapes. melted 4 8-ounce containers lime-flavored yogurt 2 tablespoons triple sec 2 tablespoons tequila 2 teaspoons grated lime zest. Cook over medium heat. Sift flour with baking powder and salt. With spoon. 1-1 1/2 hours. Preheat oven to 225°F. substitute a similar product. spread mixture in lined 12-inch pizza pan. Cover and chill. carambolas (starfruit) and/or peeled kiwi. strawberries. beat egg whites with cream of tartar until foamy. 2. In a parfait glass. 3. Makes 4-6 dozen. add a spoon of yogurt filling and then top with a thick layer of cracker crumbs.
Personalized Piñatas and Mexican CrepePaper Flowers By Pat Volchok. Editorial Director .
Stack six to eight full sheets of brightly colored tissue or crepe paper on top of one another.) Mexican crepe-paper flowers come in all shapes and sizes. but today they also are used for birthdays and other parties. and within a couple of years. (Note: The more papier-mâché layers. coins and even small toys. carefully cut through all layers of paper at once. piñatas were part of religious occasions such as Lent or Christmas. major league ballplayers get free Bazooka in the dugouts. We can’t guarantee that your Bazooka gum will turn into a collector’s item. A piñata for a small child should have only two to three layers of mâché or it will never break. After World War II. create a template by drawing flat four. ribbons and crepe paper streamers. Each stack represents one flower. Representing the gum was The Atom Bubble Boy. Topps candy is the perfect piñata treat The Topps Company was founded in 1938 as a gum manufacturer. Run two pipe cleaners halfway through the hole and then slightly rotate each sheet of the flower. so always have a few extra goodie bags on hand. small fruits. there is another method that provides an added touch of pizzazz. Both ends should extend at least 2 feet beyond the balloon. In the early 16th century. Spanish missionaries to North America discovered that the Aztecs had a similar tradition. Cut another equalsized length of string and drape it over the first piece at right angles and down the sides. sturdy piece of string over the top and down the sides. bunny ears or simple hands and feet. Using these patterns. Close the hole with more newspaper mâché and let dry for P at least 24 hours. 1 2 3 C I N C O D E M AYO F I E S TA 151 . While the traditional approach is to fold squares of tissue paper or crepe paper into even accordion pleats and then tie and fan them.) 2 Let it dry for up to four days before popping the balloon and gently pulling it out through the hole. so take this into consideration. To make a piñata. and he appeared in the original print ads. and recently a piece of discarded Bazooka from Luis Gonzalez of the Arizona Diamondbacks was auctioned on eBay. the company redirected its efforts to the bubble gum business and introduced Bazooka. (Note: If small children are playing. When the piñata breaks. 3 Use as is. On the top sheet only. Frill the flower’s edges and bend the inner pipe cleaners to resemble stamens. The Topps Company offers a wide variety of specialty candy. Cover with colored paper or paint and decorate with glitter. The custom of using a stick to break them open reached Europe in the 14th century. the treats are up for grabs. Put in candies.iñatas — symbols or figures covered in paper with surprises hidden inside — may have originated in China. Hang the piñata by the strings outside and let everyone have a turn at being blindfolded and trying to hit the piñata with a stick or bat. Coins. the harder it will be to break.” a reflection of the mind-set in the postwar era. they can easily be pushed aside and end up with nothing. but we can bet its appearance at cinco de mayo will have jaws moving. Secure by twirling green florist tape around the flower and pipe cleaners. For many centuries. Gather up a stack and poke a hole through the center of the flower. They come in all shapes and sizes and are traditionally filled with candies and fruit. 1 blow up a balloon and cover it with three layers of newspaper mâché. Today. Cover with another three or four layers of newspaper mâché. Pinch the paper to the pipe cleaners at the hole. Cover the entire sheet of paper. the “Atom Bubble Gum. Bazooka Joe was created. toys and party-themed mementos are modern additions. But he didn’t really catch on. gum. making sure to leave a small gap at the knotted end so that the balloon can be removed later. Prop it on top of an empty tuna can and then drape a long. Besides Bazooka. or attach cones or other oddshaped cardboard pieces to form a rudimentary star.or six-petal flowers of different shapes and sizes (similar to the look of a flower cookie-cutter).
flavorful quiche. the Costco Way pages 158-159 page 157 153 . Keep the atmosphere low-key.. The key words to remember — besides thank you—are awakening appetites. Plan a menu that offers numerous choices and ease of preparation. M E N page 154 page 155 page 155 U The Costco Muffin Story Minute Maid Orange-Pecan Sticky Buns Jimmy Dean Sausage and Egg Breakfast Pizza Switzerland Emmentaler Cheese and Onion Quiche page 156 California Avocado and Ready Pac Spring Mix Salad page 156 Melba Mallon’s Apricot Bread Pudding DFI/Gold Rush CantaloupeCream Cheese Pie page 157 Mother’s Day Gifts . We’ve done our part by tailoring a menu that includes sweet buns. so the focus stays where it belongs. Now the rest is up to you. so there’s no better way to begin Mom’s special day than with a brunch just for her. relaxed atmosphere and informal staging.. refreshing salad and decadent desserts. on Mom.M others the world over remind their children constantly that a good meal starts the day off right.
The muffins were such an instant success that for the first year. While it’s hard not to eat the entire box of fresh muffins in one sitting. raisin bran and carrot.100 bakers. they can be frozen individually in plastic wrap and aluminum foil. While once considered only breakfast or teatime treats. which now includes 286 bakeries. whose stamp of approval has been on each bakery item since the department’s inception in June 1987. Sue McConnaha. some of Costco’s current executive and senior vice presidents helped us hand-drop them into the pans each morning. baking 360 muffins per cycle. almond poppy. • Slice the lemon-filled muffin in 1/ 2 -inch slices and top with sliced fresh fruit. add a scoop of Kirkland Signature Vanilla Ice Cream and drizzle it with butterscotch topping and chopped walnuts. banana nut.333 days for one Costco oven. double chocolate chip. • Chop up two double chocolate chip muffins and fold into your favorite brownie batter. lunch boxes or traveling snacks. “The first Costco muffin was hand-dropped into a jumbo muffin tin designed to hold 15 extra-large muffins. Finally. muffins are now served with lunch or dinner and also work well for picnics. • Layer cubes of almond poppy muffin with fresh custard and whipped cream for a great parfait. Costco muffins are available in packs of 12 in either a variety of flavors or just your single personal choice. Costco muffins are baked fresh daily by Costco bakers and made with the best ingredients from around the world. Four of the originals—blueberry. vice president of Costco bakery operations. banana nut. • Slice two blueberry muffins and use in your favorite bread pudding recipe. lemon-filled and corn. think about this: It would take 11. along with the current additions of apple crumb. 715 ovens and 4. to cook all of the muffins sold annually in Costco bakeries in the United States! Costco’s Sue McConnaha has some creative ideas for using your muffins in other recipes: • Place half of a banana nut muffin in a bowl.” Since that time. Sue has overseen the growth of the Costco Bakery program. Staying true to the formula.Costco’s Sue McConnaha Shares the Costco Muffin Story C ostco muffins—quick breads baked in a cup-shaped mold—are the perfect Mother’s Day brunch assignment for those family members who don’t know a pot holder from a plant stand. Costco’s original muffin flavors were blueberry. M O T H E R ’ S D A Y: T H E Q U E E N ’ S B R U N C H . To enjoy again. double chocolate chip and almond poppy—are still in the family. reports. defrost overnight or place frozen muffins in a preheated 380°F oven for 15 minutes. as you sit down and enjoy a Costco muffin.
Sprinkle cooked sausage evenly over the crust. Makes 8 servings. Remove from the oven and brush with reduced orange juice. thawed 3/4 3/4 cup packed light brown sugar cup light corn syrup 1. Jimmy Dean Sausage and Egg Breakfast Pizza Pizza for brunch. If you’ve never worked with this kind of dough. Sprinkle with Parmesan. Bake 25-30 minutes. Divide brown sugar among the muffin cups. melted 1 box frozen puff pastry sheets. hash browns and Jimmy Dean. Press together to form a crust and seal perforations. the No. Add cinnamon to melted butter. cooked. reduce heat to medium-high and cook for 25 minutes. or until juice is reduced by half. beaten 1/4 1/2 1/2 cup milk teaspoon salt teaspoon ground black pepper 2 tablespoons grated Parmesan cheese 1. Loosely roll the dough into a log and chill for 30 minutes. In a saucepan. flattening slightly. 1 can refrigerated crescent rolls 1 pound Jimmy Dean Sausage. or until light golden brown. why not? Especially when the pizza is made with refrigerated crescent rolls. milk. combine with 2 tablespoons reduced orange juice. Preheat oven to 375°F. M O T H E R ’ S D A Y: T H E Q U E E N ’ S B R U N C H 155 . Cut each dough log into six buns and place one in each muffin cup. 4. 2. Combine eggs. bring orange juice to a boil. This sausage makes any dish fit for a queen and easy enough for the king and court jesters to prepare. Preheat oven to 375°F. salt and pepper. 2 cups Minute Maid Premium Orange Juice 1 1/2 cups chopped or whole pecans 1/2 cup raisins (optional) 1 teaspoon cinnamon 2 tablespoons unsalted butter.Minute Maid Orange-Pecan Sticky Buns Minute Maid has taken all the guesswork out of making sticky buns by using premade frozen puff pastry. Bake 30-35 minutes. 6. 2. Place in a circle in an ungreased 12-inch pizza pan with points toward the center. Pour 1 tablespoon corn syrup into each muffin cup. drain and spread half over the sheet. set aside. 3. crumbled and drained 1 cup frozen hash brown potatoes. Separate crescent rolls into 8 triangles. 5. 4. 5. we suggest purchasing an extra box to practice with. green and yellow bell pepper 1 cup grated sharp Cheddar cheese 5 eggs. 1 roll sausage brand in the country. Pour over crust. Scoop out pecans and divide among 2 greased 6-cup muffin pans. If using raisins. set aside. Repeat with the second sheet. Makes 12 muffins. 3. Sprinkle with Cheddar cheese. or until the crust is browned and the eggs are set. Remove 1 puff pastry sheet from package. Set muffin pans on a foil-lined baking sheet. Top with potatoes and diced bell peppers. thawed 3 tablespoons each diced red. If using raisins. Combine pecans with 1/2 cup reduced orange juice. open up to full size and brush with butter.
Drizzle with dressing and enjoy. California Avocado and Ready Pac Spring Mix Salad California avocados and baby leaf lettuces and greens are a fresh. onion. salt and pepper. Submitted on behalf of California Avocado Commission and Ready Pac Produce. 3. Sprinkle salad with shredded Parmesan cheese to taste.Switzerland Emmentaler Cheese and Onion Quiche One of the most renowned cheeses of Switzerland is Emmentaler. Makes 8 servings. blends well with onions and fondues. with its round holes and natural light-colored rind. yogurt and salt and pepper to taste. Bake 35. vinegar. Shred or cut cheese into small pieces. 2. This nutty-flavored cheese. basil. Cut onion into strips. Pour into piecrust. 4. whisk together oil. which is handmade from cow’s milk. dry mustard. mix milk and flour. Makes 8 servings. natural and wholesome part of a healthy diet. 2. Preheat oven to 375ºF. 156 M O T H E R ’ S D A Y: T H E Q U E E N ’ S B R U N C H . Mix in cheese. or with fruit for dessert. 7 ounces Switzerland Emmentaler Cheese 1 small onion 1 cup milk 1 tablespoon flour 3 ounces plain yogurt Salt and pepper 1 9-inch single piecrust 1. 1/4 cup + 2 tablespoons olive oil 3 tablespoons red wine vinegar 11/2 teaspoons grated lime peel 11/2 tablespoons fresh lime juice 2 tablespoons chopped fresh basil leaves 3/4 1/2 1/2 teaspoon dry mustard teaspoon salt teaspoon pepper 2-3 California avocados.45 minutes. Arrange avocado slices on greens. In a saucepan. Serve warm or at room temperature. peeled and sliced 1 16-ounce package Ready Pac Spring Mix (baby leaf lettuces and greens) Shredded Parmesan cheese 1. heat rapidly and cook on low for 5 minutes. or until golden brown. In a small bowl. lime peel and juice.
sugar. blend the orange juice mixture with cream. Makes 8-10 servings. 2. lay thin slices of cantaloupe in pinwheel fashion on top of pie. combine croissant pieces. stirring until cream cheese melts. this Bridgewater. Costco Member Melba Mallon DFI/Gold Rush Cantaloupe–Cream Cheese Pie 2 cups sugar 6 tablespoons cornstarch 4 egg yolks. Makes 8 servings. Preheat oven to 350ºF. diced apricots and raisins. or until pudding is firm and golden brown. plus 1/2 cantaloupe. In another bowl. bring to a boil and simmer for a few minutes. 3. To serve. Add cantaloupe. Bake 1 hour. then pour into prepared crust. Using the whisk attachment of an electric mixer. M O T H E R ’ S D A Y: T H E Q U E E N ’ S B R U N C H 157 . Combine liqueur and orange juice in a saucepan. beaten 4 cups milk 1 teaspoon vanilla extract 8 ounces cream cheese. and garnish with mint sprigs. 4. Gradually add milk while stirring over medium heat. Remove foil and bake one-half hour longer. Let stand 15 minutes to soak up liquid. Bring to rolling boil. vanilla and orange zest. Slice and serve with dollop of whipped cream if desired. Serve warm with a dusting of confectioners’ sugar and a generous scoop of ice cream on the side. being careful not to let custard stick to bottom of pan. cornstarch and egg yolks in heavy saucepan. Remove from heat and cool. eggs. Chill 4 hours. New Jersey. diced 1/4 cup raisins Confectioners’ sugar for dusting (optional) Vanilla ice cream 1. thinly sliced 1 9-inch piecrust. Costco member promises that bread pudding haters will love this recipe. Arrange in greased 9-by-13-inch glass baking pan and cover evenly with the custard. baked Combine sugar. 5. Cover baking dish with foil and place in a water bath (put inside a larger pan and add hot water to the larger pan to come up about halfway).F R O M T H E M E M B E R ’ S K I T C H E N Melba Mallon’s Apricot Bread Pudding A recipe using stale croissants … how brilliant! What’s more. softened 1 1/2 cups pureed DFI/Gold Rush cantaloupe. 1 cup orange-flavored liqueur 1/4 cup freshly squeezed orange juice 5 cups heavy cream 6 large eggs 1 cup sugar 2 teaspoons vanilla extract Zest of one orange 8 stale Costco Bakery croissants. Mix thoroughly. Recipe developed by Linda Carey and Pat Volchok. cut into cubes 1 cup dried apricots. Remove from heat and add vanilla and cream cheese.
So check out Mom’s sauce or sauté pans. dishwasher safe and with lifetime warranties. blue or black. • Microchip senses and adjusts power for optimal performance and to prevent mixer slowdown... • Soft start speeds mixer up gradually to eliminate splatters. surprise her with a Bialetti — it’s sure to please. It is truly enlightening.5-quart saucepan or the set of 8-. Bialetti Saucepan Hamilton Beach Mix Smart 10-Speed Electronic Mixer Our guess is that many moms still use the same hand mixer they received as a wedding present eons ago. to prevent overbeating. 158 M O T H E R ’ S D A Y: T H E Q U E E N ’ S B R U N C H . If so. Included in the storage case is a whisk attachment. as well as traditional and wire beaters. Bialetti pans come in colors that add pizzazz to any kitchen — metallic green. Bialetti has the simplicity of tradition but pursues modernity through constant aesthetic and practical innovation. and if they are looking a little worn. Ideal for low-fat cooking. all are made of heavyduty aluminum for even heat distribution and have ergonomically designed handles that stay cool to the touch on a warm stove. 10. • Control pad displays each speed as you power up or down.Mother’s Day Gifts. Whether you choose the deep 5. Bialetti Sauté Pans With DuPont Teflon applied in a three-coat spray process for toughness plus patented reinforcement against abrasions and scratches. has achieved with its Mix Smart mixer.and 12-inch sauté pans for Mom. the CostcoWay After the meal. a few gift suggestions for Mom Bialetti Sauce and Sauté Pans With more than 60 years of experience in cookware. they will be astounded at the technological improvements that the leading mixer brand. Bialetti’s name is a guarantee of quality and durability for all its products. Hamilton Beach. the pieces are all perfectly balanced for excellent food release and easy cleaning. • Digital timer begins timing on a display screen when mixing starts.
These oversized 100 percent cotton terry and velour kitchen towels provide superior absorbency and durability while still being decorative. for surprisingly lightweight insulating warmth. too! Cecil Saydah Kitchen Towel Set Mom’s kitchen can be inexpensively rejuvenated with an eight-pack kitchen towel set supplied by the Cecil Saydah Company. The easy-care covering is made of soft. but without the cumbersome weight or drycleaning expense normally associated with quality blankets. as this down throw is made to be tossed in the washing machine on a cold. purple. Cleaning is a breeze. it’s packed with 14 ounces of 500 fill power down. M O T H E R ’ S D A Y. or divide up the eight-pack for numerous hostess gifts. Phoenix Down Corporation Throw It’s ideal if a Mother’s Day gift can be both fashionable and functional. Made especially for Costco at a full 58 by 74 inches so that it covers the whole body (traditional down throws are 50 by 58 inches).S. sueded. Stand-outs generally include two printed towels. sage and the hottest new kitchen color—red. One such gift is Phoenix Down Corporation’s popular throw. camping and curling up on the couch with a good book. Professional dry cleaning is also an option. gentle cycle with like colors and then tumble dried on low. It’s also certain to look as fresh as the day it was purchased even after numerous launderings. T H E Q U E E N ’ S B R U N C H 159 . a 50-year-old Los Angeles-based manufacturer. Costco Tip: Keep a supply of these towels on hand to use as “wrapping paper” for small kitchen accessory gifts. and will not mat or pill. sporting events. notes that this blanket’s “warmth without weight” concept provides all the best of a heavier blanket. double-needle stitching and all-nylon face on an insulating base. These blankets make a great gift for grandmas. P . why not give her a five-star accoutrement — a lightweight.Martex Bare Necessities Vellux Hotel Blanket If you can’t send Mom to a fine hotel for Mother’s Day. America’s leading maker of linens and bath towels. yellow. two printed accent border towels and four solid-color accent terry towels in blue. This is the perfect gift for the mom whose life is split between home. plaids and prints. with its tailored hem. non-pilling lightweight polyester that comes in fashionable reversible colors. softto-the-skin WestPoint Stevens Martex Vellux hotel blanket? WestPoint Stevens.
are nice additions.“ A t home” teas were established during the 19th century in England. if Earl Grey is not your cup of tea. It was a time set aside by a hostess when she would be “at home” in the afternoon to greet guests. The presentation can be well thought out or merely a jumble of plates of sweets next to trays of sandwiches. Iced Drink page 164 Cynthia Colclasure’s Delicious Microwave Caramels page 165 Kirkland Signature Cranberry Tea Ghirardelli Tuxedo Brownies page 165 page 165 Kirkland Signature/Delacre Belgian Chocolate Biscuit Assortment page 165 Tea Garden Tablecloth Pat Volchok. inexpensive and festive. roasted by Sara Lee Coffee & Tea. Of course. The tea was served not in the drawing room but rather at a buffet in the dining room. Tea soon became not just a drink but also a statement about the civilized world. A tea party is perfect for all ages. relatively easy to plan and prepare in advance. coffee and wine also can be served. Mixed and matched china teacups and saucers. Editorial Director page 166 A F T E R N O O N “A T H O M E ” T E A P A R T Y 161 . M E N U Quaker Glazed Honey Orange Oatmeal Muffins page 162 page 162 page 163 Nancy’s Petite Quiche Platter Barbara Boyd’s Citrus Herb Wafers Wilson Batiz Tomato. Mozzarella and Basil Tea Sandwiches page 163 Lindsay Olive Salad Finger Sandwiches Campbell’s Savory Petite Meat Loaf Sandwiches page 164 page 163 Kirkland Signature Coffee. found rather reasonably priced in many thrift shops. where light refreshments also would be provided. in which ceremony and tradition were integral components.
remove from pan. stir just until dry ingredients are moistened. Serve warm. onions and spinach are another excellent choice for teas. Costco Tip: For small tea-party muffins. 1 teaspoon orange juice and 1/2 teaspoon orange peel in custard cup. Nancy’s suggests rewarming the quiches in a conventional oven for a flakier crust or the microwave for a softer pastry. mix well. Line 12 medium muffin cups with paper baking cups or spray bottoms only with cooking spray. Cool 10 minutes. 1 cup Quaker oats (quick or old-fashioned. eggs. • Line the bottom of your plate with a broad leaf. 162 A F T E R N O O N T E A PA RT Y . oil and 1 1/2 teaspoons orange peel. Example: Use a tea leaf or banana leaf and place quiches on the leaf for an Asian ambience. bake in mini muffin tins 10-12 minutes. Makes 12 muffins. In large bowl. divided 1 egg. lightly beaten 1 1/4 cups all-purpose flour 1/4 cup wheat germ or oat bran teaspoon baking soda teaspoon salt 2 1/2 teaspoons baking powder 1/2 1/2 1. Place garnish on top of and next to the quiches. wheat germ. Add to oat mixture all at once.) 3 tablespoons vegetable oil 2 teaspoons grated orange peel. Cool muffins in pan on wire rack 5 minutes. combine oats. uncooked) 2/3 1/2 1/4 cup low-fat buttermilk cup plus 1 teaspoon Tropicana Pure Premium orange juice. In medium bowl. 2. Tropicana Pure Premium orange juice is a good source of potassium. or until a toothpick inserted in center comes out with a few moist crumbs clinging to it. 1/4 cup honey. luncheons and even late-night snacks. combine flour. They also warn that overheating can cause dryness. stir well and let stand 10 minutes. sprinkle chopped red pepper and parsley around your plate of Petite Quiches. Stir together remaining 2 tablespoons honey. 3. Quick and Old Fashioned Quaker Oats contain soluble fiber that may help reduce the risk of heart disease. buttermilk. 5. Fan out the slivers and set across a celery leaf. bacon. Heat oven to 400°F. (Do not overmix. Bake 18-20 minutes. To add a little character to your presentation. baking powder. try any of these Nancy’s Petite Quiche garnishing tips: • Cut slivers into a small piece of red bell pepper without cutting all the way through.Quaker Glazed Honey Orange Oatmeal Muffins Quaker Oatmeal and Tropicana Pure Premium orange juice both contain many nutrients that have been studied for their heart-healthy benefits. allowing excess to drip off. divided Nancy’s Petite Quiche Platter Prebaked petite quiches made of a delicate flour-andbutter pastry and filled with milk. divided cup plus 2 tablespoons honey. Swiss cheese. • For a festive look and a splash of color. 4. 1/2 cup orange juice.) Fill muffin cups almost full. (These leaves can be found in Asian grocery stores. So let your cravings get the better of you and indulge in an extra one or two of these muffins. Quickly dip tops of muffins into honey mixture. baking soda and salt. Stir in egg until blended. chives.
cut out 24 circles of bread. mix well. finely chopped†* 1/4 cup mayonnaise 2-3 Wilson Batiz tomatoes. Preheat oven to 350°F. Beat olive oil and sugar in mixing bowl until creamy. thinly sliced preferred 8 ounces mozzarella cheese. Beat in egg white. Close sandwiches.F R O M T H E M E M B E R ’ S K I T C H E N Barbara Boyd’s Citrus Herb Wafers “To achieve a dessert snack without dairy products or fat. † 1 cup plus 2 tablespoons canned Lindsay chopped olives can be substituted. to also cut the slices of mozzarella to fit the bread. mix in flour just until combined. *Brands may vary by region. Transfer to cooling racks.” says this Lake Tahoe. Mozzarella and Basil Tea Sandwiches 12 slices white bread. Shape dough into one 10-by-1 1/2-inch log. Slice log into 1/4-inch-thick slices. Spread 6 slices of bread with olive mixture. substitute a similar product. A F T E R N O O N T E A PA RT Y 163 . drained. peel and vanilla. I came up with this delightful wafer treat. Recipe developed by Pat Volchok. if needed. Bake on ungreased cookie sheets until edges are lightly golden. sliced in 1/4-inch-thick circles 1/4 Lindsay Olive Salad Finger Sandwiches 1 6-ounce can Lindsay small or medium ripe olives. Cover and chill at least 1 hour or up to 24 hours. smear cream cheese on other slices. 2. Makes 24 sandwiches. Spread a thin layer of mayonnaise on each bread cutout. forming 4-inch squares. Costco Member Barbara Boyd 4. Makes 24 petite sandwiches. Cut crusts from bread. Wrap well in aluminum foil and refrigerate 1 hour. Cut into triangles or rectangles. substitute a similar product.) Use the cookie-cutter. sliced in 1/4-inch-thick circles* Salt and pepper to taste Fresh basil sprigs Using a circular cookie-cutter similar in size to the circumference of the tomatoes. 1/2 1/2 cup light olive oil cup sugar 1 large egg white 2 tablespoons minced fresh rosemary 2 tablespoons grated lemon or orange peel 1/2 teaspoon vanilla extract cups all-purpose flour 1 1/4 1. rosemary. California. Sprinkle lightly with salt and a touch of pepper. *Brands may vary by region. (Freeze the leftovers for bread crumbs. At low speed. cup light mayonnaise teaspoon salt 3 tablespoons pine nuts 1/8 Ground black pepper to taste 3 tablespoons chopped fresh basil 3 tablespoons chopped green onion 3 tablespoons chopped drained sun-dried tomatoes packed in oil 12 slices thin-sliced white bread 1/2 cup light cream cheese Combine all ingredients except bread and cream cheese. Top with a small cluster of basil leaves. then top with a slice of tomato and a circle of mozzarella. Wilson Batiz Tomato. 3. pressing lightly. member. Makes approximately 24 wafers.
preheat oven to 350°F. To serve. ground beef. Enjoy! Iced Coffee Cubes: Using ice cubes made from coffee helps prevent iced coffee from becoming diluted. drain and refrigerate overnight. Iced Drink Iced coffee is a great solution for the host or hostess who doesn’t want to worry about serving warm coffee to a crowd. or until done. Pour off fat. especially a party that can teeter precariously on the edge of being stuffy. stored in a covered container to retain freshness. If you are feeling mellow and want a smooth. remove crusts from bread. Chill coffee. Add milk or cream and sugar to taste. 164 A F T E R N O O N T E A PA RT Y . Serve immediately. cup mayonnaise Thin slices of tomato 1. onion. meat loaf as a tea sandwich topping might not seem like a fit. cut into hearts using a cookie-cutter one size smaller than the one used for the bread. Brew Kirkland Signature 100% Colombian or Decaf Arabica Coffee at double strength (to offset melting ice). Want something zesty? Mix in salsa and sprinkle cheese on top. cup dry bread crumbs 1 small onion. Spoon remaining soup over meat loaf. creamy texture. On the day before the party. If your appetite calls for a more robust tomato flavor. Top with a thin slice of tomato.Campbell’s Savory Petite Meat Loaf Sandwiches At first glance. 1 10 3/4 -ounce can Campbell’s Tomato Soup 1 1/2 pounds ground beef 1/2 3. but it’s always fun to throw in an unexpected twist at any party. pour chilled coffee into a tall glass over ice. egg. 4. 5. Slice meat loaf as thin as possible. or simply add croutons or a pat of butter—whatever your taste buds desire. Remove from pan. bread crumbs. beaten 1 tablespoon Worcestershire sauce 1/8 teaspoon pepper Pepperidge Farm Sliced White Bread 1/2 Campbell’s Tomato Soup Suggestions Campbell’s Tomato Soup is good anytime. 2. Mix thoroughly 1/2 cup soup. Shape firmly into an 8-by-4-inch loaf in a baking pan. cut in heart shapes using a cookie-cutter and lightly smear with mayonnaise. finely chopped 1 egg. Bake 30 minutes. use milk. Makes 16-20 sandwiches. just add water. On the day of the party. Bake 30 minutes longer. and place on top of the mayonnaise. Kirkland Signature Coffee. roasted by Sara Lee Coffee & Tea. Worcestershire and pepper.
Washington. Today. Blend mix. Microwave on high 17-21 minutes. add tea bags and steep 3 minutes. She writes. Kirkland Signature/ Delacre: Belgian Chocolate Biscuit Assortment Here’s an easy way to add a little slice of European savoir faire to any occasion. and decorate with melted chocolate if desired. Preheat oven to 325°F. cloves. Costco Tip: These delectable biscuits are also nice gifts for business associates. Just offer Kirkland Signature Delacre chocolate covered biscuits. Wrap in plastic or waxed paper. and in keeping with tradition. A F T E R N O O N T E A PA RT Y 165 . oil and 1 egg until moistened. Melt butter in a large microwave-safe bowl.” 1 cup butter – no substitutes 2 1/4 cups packed light brown sugar 1 14 . Add 2 eggs and beat until blended. By 1890. 2. easy and delicious caramels we’ve encountered. they are all still made in Europe.ounce can sweetened condensed milk 1 cup light corn syrup 1 teaspoon vanilla extract 1.F R O M T H E M E M B E R ’ S K I T C H E N Cynthia Colclasure’s Delicious Microwave Caramels A Costco member who lives in Connell. Serve hot. mix well. Remove cinnamon sticks. Costco Member Cynthia Colclasure 3. cut into 24 squares. In a separate bowl. Add vanilla. hostesses. Cool. Kirkland Signature Ghirardelli Tuxedo Brownies 1 20-ounce package Ghirardelli Brownie Mix 1/3 1/3 Cranberry Tea Costco’s private-label Kirkland Signature Cranberry Cocktail adds a pleasing blush to this tea drink. Store covered in the refrigerator. cinnamon and sugar in saucepan and bring to a boil. neighbors. sweetened condensed milk and corn syrup. water. or just as a special treat for you with a pot of tea. The Delacre Company was established in Belgium in the 1870s by Charles Delacre and soon became recognized as a maker of fine chocolates. Add brown sugar. Delacre offers more than 13 varieties of luscious biscuits covered in rich Belgian chocolate. Cool until set. Spread evenly over brownie batter. Spoon into lightly greased 9-by-13-inch pan. 8 cups water 24 whole cloves 4 short cinnamon sticks 1/4 cup water cup vegetable oil 3 eggs 16 ounces cream cheese. stirring every 3 minutes. Cut into squares. teachers. Bake 40-45 minutes. and pour into buttered 9-by-13-inch pan. beat cream cheese and sugar on low speed until smooth. Makes 16 teacup servings. Stir well. softened 2/3 cup sugar cup sugar 8 tea bags 4 cups Kirkland Signature Cranberry Cocktail Combine water. the company had become renowned for their art in combining delicious Belgian chocolate with fine patissier’s biscuits. Makes 8-10 dozen 1-inch caramels. “My son loves these candies and requests them for every special occasion. Add cranberry cocktail and return to boil. makes the best quick.
ea garden events were popular in England long before the advent of “at home” teas. At these outdoor social occasions, members of fashionable society could, for an entry fee, stroll in beautifully manicured grounds while tea with bread and butter was served. Tea gardens soon became the talk of London. You can create your own talk of the town by making a tabletop tea garden complete with grass inside your home. All that is needed is a little sense of adventure.
• Miniature spring or summer flowers and flowering bulbs. (This might be a good time to divide your perennials and use some of the clumps for the tabletop. You can replant them outside after the party.) • Garden knife.
• Don’t worry about perfectly matched tea sets. This whimsical table calls for a mixand-match approach. • The grass is damp, so place napkins, silverware and all food on trays or platters. • Remove the sod right after the tea party, give it a good soaking outside and roll it up once more. You will be able to use it to patch worn spots in your lawn.
• If you have table pads, lay them on your table. • Lay the plastic on top of the pads. • Place the plywood template on top of the plastic and then cover with the partially dried, pre-cut sod. • Trim if necessary and stick any plastic that is visible back under the plywood. • Wrap the entire edge of sod with the coordinating ribbon. • Remove most of the excess dirt from your bulbs and flowers. • Using your garden knife, dig holes in the sod and insert the flowers. (I like to make little clumps of assorted flowers down the table and between platters and trays.) The placement of the flowers should look natural, not planned.
• Plywood, cut 1/2 inch narrower than all sides of your table’s shape. • Heavy-duty plastic cut to match your table’s shape. • Clean, partially dried pieces of rolled sod that have been cut to fit your tabletop. (This initial stage requires pre-planning, as rolled sod is very dirty. It must be hosed off, turned over occasionally and partially dried for two days to remove any excess mud and moisture and to make it lighter to carry into the house.) • Coordinating ribbon, equaling the circumference of the cut-out plywood.
By Pat Volchok, Editorial Director
family reunion is a living legacy. It provides a chance for members to appreciate the family as a unit, gives children a sense of belonging to an extended group, and renews family bonds through retelling stories and adventures, passing down advice and experiences, sharing food and just enjoying kinship. The simplest reunion is a casual outdoor potluck in a family member’s backyard or a nearby park. Red-and-white gingham tablecloths covering picnic tables, topped with milk pitchers full of old-fashioned flowers, are the most undemanding decorations. Memorial Day is the occasion already set aside to remember those who have been lost to wars. What better time to gather the extended family and honor the past, embrace the present and welcome the future?
M E N U
Kirkland Signature/Carando Spiral-Sliced Ham with Honey Sweet Potato Salsa page 170 Costco Deli Party Trays
General Mills Apple-Ricotta Brunch Biscuits and Cheese-Garlic Biscuits page 171 ConAgra Foods Salad Trio: Turkey Antipasto Salad, Garden Tuna and Pasta Salad and Picnic German Potato Salad page 172-173 Jane Klein-Shucklin’s Hot Italian Sausage and Pepper Sandwiches page 173 Jody Wilson’s Almond Joy Cake
page 174 page 174
Bee Sweet Citrus Orange Cheesecake Family Tree Cookbook Pat Volchok, Editorial Director
Kirkland Signature /Carando Spiral-Sliced Ham
with Honey Sweet Potato Salsa
This Costco dual-brand spiral ham is smoked over real hickory chips, with no artificial smoke. No added ingredients are pumped into the meat, which has that rich, full “dry red” ham flavor in every bite. Already sliced with cuts to the bone, this product is easy to serve with little waste. 1. Heat oven to 325°F. 2. Remove all packaging materials, including the clear “button” on bone of ham. 3. Place ham in shallow roasting pan. Quarter and half hams should be cooked flat /face side down. Whole ham should be cooked fat side up. Cover with aluminum foil. 4. Bake approximately 8 minutes per pound, until heated through. Do not overcook! 5. A quality brown sugar glaze pack is included.
Honey Sweet Potato Salsa
cup butter cup finely chopped yellow onion cup pecan pieces, toasted cup dried cranberries cup honey teaspoon salt
2 pounds sweet potatoes or yams, peeled and diced
1/4 1/2 1/2 1/2
2 teaspoons cinnamon
1. Melt butter in skillet. Add sweet potatoes and onion; stir-fry over high heat until potatoes are tender. 2. Add remaining ingredients; heat through. Serve as an accompaniment to the sliced, glazed ham. Makes 8 servings.
Costco’s Deli Party Trays
If time is short (when isn’t it?) and the family list long, we suggest picking up a few of Costco’s Deli Party Trays: • Vegetable assortment – fresh carrots, broccoli, asparagus, and red and yellow bell peppers with peppercorn ranch dip • 3 1/2 pounds of large precooked shrimp with cocktail sauce • Turkey hye roller sandwiches with imported Swiss cheese, fresh lettuce and tomatoes, and real cranberry cream cheese • Assorted meat-and-cheese platter, with the highest-quality sliced meats, cheeses and mustard
M E M O R I A L D A Y F A M I LY R E U N I O N
General Mills Apple-Ricotta Brunch Biscuits Why have just one kind of biscuit when two would be so much more fun? With just 15 minutes of prep time needed. Sprinkle almond mixture over each. Bake 20 -25 minutes. brush over warm biscuits before removing them from the cookie sheet. Preheat oven to 375°F. sugar and egg. 4. these biscuits are crowd-perfect. melted teaspoon garlic powder 1.3 ounces) Pillsbury Grands! refrigerated buttermilk biscuits 1 small apple. 2. Remove from muffin cups and cool 15 minutes. or until golden brown. Cover and refrigerate any remaining biscuits. set aside. beat 1 minute on high speed. 1 cup ricotta cheese 1/2 cup sugar cup sliced almonds teaspoon cinnamon 1 egg 1/4 1/2 1 can (1 pound 0. 5. 4. not to mention oven-fresh flavor and convenience. It’s a combination that’s hard to beat. milk and cheese until a soft dough forms. Makes 10 -12 biscuits. Separate the dough into 8 biscuits. Stir together ricotta. Preheat oven to 450°F. peeled and cut into eighths 1. beat vigorously for 30 seconds. Stir together Bisquick. Stir together almonds and cinnamon. 2 cups Original Bisquick 2/3 1/2 1/4 1/4 cup milk cup (2 ounces) shredded Cheddar cheese cup butter or margarine. 3. Drop the dough by 10 -12 spoonfuls onto an ungreased cookie sheet. convenience with just a five-minute prep time and the backing of a trusted name. or until biscuits are deep golden brown and apples are crisp-tender. General Mills Cheese-Garlic Biscuits Again. M E M O R I A L D A Y F A M I LY R E U N I O N 171 . 3. Serve warm. Stir together butter and garlic powder. Spoon 2 rounded tablespoonfuls of cheese mixture over each apple. Serve warm. Spray 8 jumbo muffin cups or 8 6-ounce custard cups with cooking spray. set aside. Place 1 apple piece in each cup. Bake 8-10 minutes. Press each biscuit into the bottom and sides of a muffin cup. 2. Makes 8 biscuits. cored.
Sprinkle with Parmesan cheese and serve. drained and coarsely chopped 2 cucumbers. Chill. ConAgra Foods is one of the world’s leading food companies. drained 9 pickled pepperoncini. Combine all ingredients in a large bowl. pepperoncini. Cook pasta according to package directions. Add 3/4 cup of the salad dressing. Cook pasta according to package directions. drained 1 6-ounce can whole pitted black olives. peeled. turkey. seeded and coarsely chopped 1 12-ounce can Kirkland Signature/Bumble Bee Albacore Tuna. basil and pepper. Makes 12 servings. drained and flaked 3/4 1/2 1/2 With $27 billion in sales. toss to combine. toss to coat evenly. Rinse under cold water. drain. Add the remaining salad dressing if needed. 2. Combine pasta. tomatoes. olives. 172 M E M O R I A L D A Y F A M I LY R E U N I O N . Chill. cup red onion rings cup shredded carrot cup sliced green onion cup chopped fresh basil 3 tablespoons chopped fresh basil 1 1/2 teaspoons coarsely ground black pepper 1 cup Italian-style salad dressing 3 tablespoons shredded Parmesan cheese 1. onion. artichoke hearts. 3. seeded and cut into rings 3/4 ConAgra Foods Garden Tuna and Pasta Salad 4 cups (16 ounces) mostaccioli pasta 1 28-ounce can Hunt’s Whole Tomatoes No Salt Added. drain. 1 cup mayonnaise 1 teaspoon salt 1 teaspoon coarsely ground black pepper 1. These salads will be remembered by all. Makes 12 servings. Rinse under cold water. cut into wedges 2 14-ounce cans quartered artichoke hearts.Garden Tuna and Pasta Salad Turkey Antipasto Salad C onAgra Foods Salad Trio ConAgra Foods Turkey Antipasto Salad 3 cups (12 ounces) bowtie pasta 3 cups chopped cooked Butterball Boneless Young Turkey Breast 3 tomatoes. 2.
stir the mixture and add hot dogs. mustard and pepper in medium bowl. Reduce heat to low. Cook bacon in nonstick skillet over medium heat until crisp. Drain. Picnic German Potato Salad ConAgra Foods Picnic German Potato Salad 8 slices lean Armour Bacon. Preheat oven to 350°F. Combine mayonnaise. 3. Costco Employee Jane Klein-Shucklin M E M O R I A L D A Y F A M I LY R E U N I O N 173 . layer potatoes. New Jersey. sliced thin 4 Italian sausages. Bring to boil over high heat. Set aside. peeled and cut into large bite-size chunks 1 each green. Drain on paper towel-lined plate. The vegetables. seeded. hot or sweet Olive oil Salt. Add potatoes and half the crumbled bacon. sausages and hot dogs should have a little bit of a roasted color. Place hot dogs or sausages in rolls and add vegetables. 2. peppers and onion with the sausages on top.F R O M T H E E M P L O Y E E ’ S K I T C H E N Jane Klein-Shucklin’s Hot Italian Sausage and Pepper Sandwiches This Costco employee offers an old recipe she adapted from Tingalings and Dickee Dee’s restaurants in Newark. Bake 1 1/4 -1 1/2 hours. 2. brown sugar. red onion. 3. Add salt. pepper and garlic salt 4 kosher hot dogs 8 soft French or sourdough rolls 1. 5. In a large baking dish. Top with a squirt of mustard and a shake of salt. 4. pepper and garlic salt to taste. Makes 8 servings. cut into 1-inch pieces 8 cups sliced small red potatoes 6 tablespoons mayonnaise 1/4 cup packed brown sugar 2 tablespoons grated red onion with juice 2 teaspoons Spicy Brown Gulden’s Mustard 1/2 teaspoon coarsely ground black pepper cup sliced green onion 6 tablespoons cider vinegar 1/4 1. Garnish with remaining bacon and green onion. Microwave or parboil the potatoes for a few minutes. Halfway through cooking time. red and yellow bell pepper. cut in strips 1 large onion. Crumble. Toss to combine. Drizzle with olive oil so that there is a nice coating on the bottom of pan. Cover. Combine potatoes and water to cover in saucepan. or until potatoes are tender. Stir in vinegar. Makes 12 servings. 2-3 baking potatoes. Simmer 15-20 minutes.
Quickly remove from heat. Blend in orange juice and grated peel. • It’s best to plan a reunion near the family enclave so that tours can be included to sites such as houses where living relatives grew up. Stir in coconut. • Remember to provide activities for children. California. make sure that by the end of the reunion every child is a winner. places where family members worked and cemeteries where they are buried. 1 package devil’s food cake mix 1 12-ounce can evaporated milk 2 1/2 cups sugar 25 large marshmallows 14 ounces flaked coconut 1/2 cup butter 2 cups semisweet chocolate chips 3 ounces slivered almonds. member’s decadent cake. Costco Member Jody Wilson 3.F R O M T H E M E M B E R ’ S K I T C H E N Making Your Memorial Day Memorable • Add a smile to your invitees’ faces and set a spirited tone by enclosing small plastic ants with your invitation to the reunion picnic. Bring to a boil. melted 4 8-ounce packages cream cheese. Mix cream cheese. combine 1/2 can milk and 1 1/2 cups sugar. flour and vanilla with electric mixer on medium speed until blended. Pour mixture over top of warm cake. Mix graham cracker crumbs. Makes 12 servings. In a saucepan. Bee Sweet Citrus Orange Cheesecake 1 cup graham cracker crumbs 1/3 1/4 cup firmly packed brown sugar cup butter. Prepare cake mix as directed for 9-by-13-inch pan. substitute a similar product. Add eggs. Sprinkle with almonds. sugar. Chill cake at least 2 hours before serving. pass the orange and watermelon-seedspitting contests. combine remaining sugar and milk. Bake 1 hour. softened 1 cup sugar 2 tablespoons flour 2 teaspoons vanilla extract 3 tablespoons Bee Sweet fresh orange juice (Bee Sweet lemons or limes may be substituted)* 3 teaspoons grated orange peel 4 eggs Preheat oven to 325°F (300°F for dark nonstick pan). brown sugar and butter. or until center is almost set. Bake 10 minutes. even if it means inventing rewards for extraordinary helper or great dishwasher. press in bottom of 9-inch springform pan. Cool before removing rim. Remove from heat. *Brands may vary by region. Cake tastes best if baked the day before. beating thoroughly. Jody Wilson’s Almond Joy Cake We promise joy in Mudville with this Lake Arrowhead. Add butter and chocolate chips. Pour over crust. Add marshmallows and stir until melted. In a saucepan. toasted 1. 174 M E M O R I A L D A Y F A M I LY R E U N I O N . Makes 12-14 servings. 4. Stir until melted. Bring mixture to rapid boil. Pour mixture over coconut-topped cake. Run knife around rim of pan to loosen cake. Refrigerate 4 hours. This might be the perfect time to introduce them to sack and three-legged races. If prizes are given. 2.
The creation of a family-tree cookbook takes organization and tenacity. You can either ask relatives to prepare a favorite family dish and provide the recipe at the time of the reunion or ask everyone to send the recipe ahead of time and bring the dish to the event.bhg. In the first scenario. What does matter is that it was created and that a family’s history has been preserved for generations that follow. Either way. proofing. is one way to document this celebration of family diversity. you will have to compose the cookbook after the fact and devise a means of distribution. request a tried-and-true recipe that has some historical family significance. along with genealogy.com. The compilation of heirloom recipes. The Internet has a wealth of free information on creating your own cookbook. e. With the advent of e-mail. Be sure to give credit to all contributors by titling each recipe for the person who supplied it. and there is no better time than a family reunion to note the varied ancestral roots that make up a family.. but before actual production. as well as sites that will do the job for a fee. printing and assembling a cookbook. In keeping with the theme. Aunt Daisy’s Cornbread.g. recipe collection is much easier. keep in mind that you may need as much as a year to do a first-class job of gathering. whereas the latter allows for delivery at the event and can act as a catalyst for conversation as well as providing a cherished memento. anecdotes and period photos. Editorial Director T his nation is a melting pot of peoples. the introductory section a history of the family and each chapter a family branch of the tree.By Pat Volchok. If you plan to distribute the finished book at the reunion. the book’s cover can be a line drawing of the family’s genealogical tree. Their free guidance at the beginning of the project can save you many hours of wasted work. writing. handed down and enjoyed through the generations. visit your local Costco Print & Copy Center to ask for printing and binding requirements. A good starting point is www. where a Create-a-Cookbook interactive tools resource directory can be accessed free of charge. a time assessment and a price quote. testing. M E M O R I A L D A Y F A M I LY R E U N I O N 175 . Always keep the ultimate goal in mind. It doesn’t matter whether the reunion cookbook is a photocopied handwritten document or a hardbound limited-edition masterpiece. as shared by Mary Smith.
at the Shore or in the City page 225 All-American Labor Day Sampler page 235 .L I V I N ’ SEAS ON Summer Reflections page 178 Progressive Garden Party page 181 Father’s Day: King for an Hour page 189 Grand Old Fourth page 197 Birthday Cheer page 209 Cook’s Time-Out page 215 Summer Beach Blast.THE E A S Y.
they can be stocked with wineglasses. Invest in extra folding tables and chairs. Placed on a table.Summer Supplies Party basics should be given a little pizzazz. wicker. cheese boards. unsmashable. spreaders. Wild patterns or splashy colors shout summer. replete with comfort. whether indoors or out. simplicity. Accents might include wood. Outdoor entertaining calls for serviceware that is unbreakable. and remember that it’s usually a long way from the kitchen to the picnic table. berry festivals into Fourth of July specialties and beach-combing into a shore picnic. and numerous flickering unscented votives. plates and utensils. From wicker to nylon. Picnic baskets are big in retro home-entertaining decor. both indoors and out. Father’s Day into a grilling fantasy. napkins. dishwasher safe and of high quality. easy-to-launder tablecloths of sunny yellow or romantic midnight blue. Impressive tables can be created by just shifting pots of annuals from the deck. . fruits or drinks. napkins. their versatility is unsurpassed. is of utmost importance. Table Elegance Extend the indoors outside by purchasing beautiful yet functional items that link the table to your surroundings. Paper plates. Now is not the time to be stuck in the kitchen preparing for a party. and plastic utensils and cups can be presented in wicker baskets. Used as carriers. That’s why an entertaining ambience. The summer beckons all. cork pullers. It’s time to throw open the doors and windows— summer has arrived. Activities are transformed into parties: gardening into a garden party. they make fabulous centerpieces mounded with breads. The extraordinary nights of June. clean flowerpots or even a new wheelbarrow. relaxed informality and a wide variety of fresh seasonal foods. so gather numerous suitable platters. bowls and baskets. the wealth of products in July and the golden light of August become the perfect entertaining milieu. even the cook. dried weed pods or pruned limbs to add to cut flowers. or foraging for additional greens such as blackberry vines.
This doesn’t exactly add up to the perfect summer drink. but if you have to have red. this is another fresh and lively summer sipper. The best are from regions in the north of Italy: Veneto. Here are a few to consider: Sauvignon Blanc: It has summer written all over it: bright.Floral Arrangements Summer’s floral decorating mantra must be: simplicity. But stop and consider: Is it refreshing? Is it thirst-quenching? Do you want to go back for a second glass? Chardonnay is higher in alcohol and fuller-bodied than most other whites and. zesty and herbaceous. refreshing salads and grilled items…the Costco way. super-ripe and tannic wines away for the summer and bring out the juicy. Vin de Pays de Côtes de Gascogne: From just south of Bordeaux. Riesling: This is a personal favorite when the sun shines. oaked. White Bordeaux: Made from a blend of Sauvignon Blanc and Semillon. Seedless Watermelons Grapes Peaches Nectarines Apricots Bing Cherries Rainier Cherries Blueberries Raspberries Corn Cantaloupes Halibut Copper River Salmon Whole King and Coho Salmon Salmon Milano with Basil Butter Flank Steak with Portobello Mushrooms Sliced Roast Beef. simplicity. making it an easy wine to serve with food without worrying Rosé: This is what everyone in Provence drinks in the summer. The popularity of Pinot Grigio is surging to new heights. such as daisies or cosmos. Summer It’s easy to think summer equals white wine equals Chardonnay. Cinsault. with flavors of lemongrass and gooseberry. unoaked whites. fresh. more often than not. Reproduce a farmstand bouquet by using a water or juice pitcher and filling with a lovely mound of lacy flowers. Or make a fresh flower topiary. but that’s not necessarily a bad thing. It’s made from the same southern French grapes that they use for the reds: Grenache. and since it has very low alcohol (7-9%). Stuff the stem ends into the jar and cover its opening with dried floral moss. Measure to determine how many stems can fit snugly into the jar. Place a wide-mouthed glass jar inside a terra-cotta pot. It's not as zesty as a straight Sauvignon Blanc but still fresh and creamy. Fill the jar with water and then stuff floral foam between the jar and pot to secure. Australian and New Zealand Rieslings are also perfect for summer— drier than the German styles but with the same bright lime-juice acidity that can really make your mouth water. To create the look. Ham and Turkey Rotisserie Chicken Cheeses such as Provolone. It has a gentle sweetness balanced by zingy acidity. These are a great summer substitute for reds. Costco’s Summer Harvest Set your guests’ taste buds tingling with cool drinks. Beaujolais (you can even serve it chilled) fits the bill. The best are from Sancerre and Pouilly-Fumé in France and Marlborough in New Zealand. Tie a ribbon just under the clump’s flower heads. white Bordeaux is simply delicious. Mourvèdre—serious pink sippers to be served nice and cold. you never tire of it. Trim off any leaves that will easily decay below the water line and cut the stems to stand a few inches above the pitcher. David Andrew Costco Global Wine Director Savoring the Season with David about any rules. Syrah. Muenster and Imported Swiss Chicken Caesar Salad Shrimp Tray with Cocktail Sauce Greek Salad Party Trays Pork Back Ribs Fresh Tomato and Mozzarella Salad Cheesecakes Key Lime Pie Peach Pie SUMMER REFLECTIONS 179 . Summer is the time to break the routine and try something new. start with a few flower stems lightly gripped in one hand and build the bouquet by turning and adding a few flowers at a time on all sides. Think cool. put the heavy. Trentino and Alto Adige. Check the water level daily. probably because it goes with anything and people want a change from Chardonnay. simplicity. Pinot Grigio: It’s clean and usually pretty neutral. Select flowers with sturdy stems. Try a Kabinett level from The Mosel-Saar-Ruwer in Germany. fruity ones.
The simplest approach is to divide the party among three or four houses that are within easy walking distance of one another.A progressive dinner party is an adventure in the making. For a progressive garden party. as guests are given the opportunity to visit and dine in several different homes within the same night. Select foods that can be partially prepared in advance. balance the drink offerings and be ready with easy-to-reach umbrellas and blankets. food. Setting a theme can add charm. assign a different garden flower to each home. M E N U Eileen Mintz’s Sun-Dried Tomato and Basil Cheesecake Appetizer page 182 Carlene Canton’s Pesto Pizza page 182 page 183 page 183 High Liner Honey-Broiled Scallops Mastronardi’s Sunset Salad with Vinaigrette Kirkland Signature/Swift Pork Loin Rib Chops page 184 Flav-R-Pac Vegetable Medleys page 185 Rain Forest Aquaculture Tilapia Parmesan Sauté page 185 Mountain Stream Grilled Teriyaki Tilapia RioMar Baked Tilapia page 185 page 186 page 186 page 185 D’Orazio Stuffed Shells with Sauce Domex Marketing Fresh Cherries Jubilee Linda Carey’s Dutch Cake with Fowler Peaches page 186 Dining Out-of-Doors Pat Volchok. Let the mastermind of the party make the first selection between appetizer. Editorial Director page 187 181 . The host or hostess is then challenged to incorporate the flower into decorations. music and entertainment. main course or dessert. just in case. salad.
blend the bread. grated 3 8-ounce packages reduced-fat cream cheese 3 tablespoons chopped onion 1 32-ounce jar sun-dried tomatoes 1 tablespoon dried basil 5 large eggs 16 ounces low-fat sour cream 3 tablespoons pesto Costco Member Eileen Mintz Fresh basil leaves for garnish 1. Preheat oven to 350°F. Press crumb mixture into pan. Beat the cream cheese until smooth in a sturdy electric mixer. 2. Add a thin layer of pesto (don’t go too close to the edge with this) and remaining third of filling. Refrigerate. 1 1/2 cups dark pumpernickel bread crumbs 3/4 Carlene Canton’s Pesto Pizza This Seattle member says that her pizza recipe is quick and flexible enough to be used as an hors d’oeuvre. about 15-20 minutes. until crust is browned and cheese has melted. side dish or main dish. Makes 30-plus servings. placing a foil sheet underneath to catch drippings. 3. 1 tablespoon oil and herbs from the tomato jar. Sprinkle chopped artichokes and mushrooms over pesto. drained and chopped 1 pound mushrooms. 2. Spread pesto over uncooked dough. 6. Bake according to pizza dough directions. 5. In a food processor. Bake 50-60 minutes on second-to-lowest rack of oven. Spray cooking oil in the bottom of a nonstick 9 1/2-inch springform pan. Note: 1 cup diced cooked chicken can be added as a topping. 7 tablespoons chopped sun-dried tomatoes and sour cream. Dough for one homemade pizza crust or 1 tube prepared pizza dough 3-4 tablespoons pesto 16-ounce jar artichoke hearts. or mixture of Italian spices 1. Cut a piece of parchment to fit the bottom of the pan. 1/4 cup melted and cooled butter. Cool and refrigerate for a day. and after it has been decorated with basil and sun-dried tomatoes. 3. Add chopped onion. chopped 1 cup grated mozzarella cheese 1 cup grated Cheddar cheese Pizza seasoning. followed by another third of the filling. Roll out pizza dough on pizza stone or cookie sheet. going up 1/4 inch on sides. Add a layer of about 15 coarsely chopped sun-dried tomatoes.F R O M T H E M E M B E R ’ S K I T C H E N F R O M T H E M E M B E R ’ S K I T C H E N Eileen Mintz’s Sun-Dried Tomato and Basil Cheesecake Appetizer “This is a real showstopper on any buffet table. cup unsalted butter 2 ounces Parmesan cheese. 1/2 cup softened butter and 3 tablespoons grated Parmesan cheese. Makes 12 servings. When set in center. Pour a third of the filling into the refrigerated crust. Add eggs. Remove sides of pan and place cheesecake on a serving platter. Washington. Top with grated cheese and pizza seasoning or Italian spices. Costco Member Carlene Canton 182 P R O G R E S S I V E GA R D E N PA RT Y . blending until smooth. Garnish with fresh basil leaves and pieces of sundried tomato. Enjoy with crackers or rustic breads. turn off oven and let the cheesecake sit 20 more minutes. it looks glorious!” We agree with this dedicated Costco member from Mercer Island. and the basil. 1/4 cup grated Parmesan cheese. 4.
High Liner Honey-
cup lime juice
Sunset Salad with Vinaigrette
From the family kitchen of Mastronardi Produce comes this very lively salad. 2 romaine lettuce hearts 1 radicchio lettuce heart 2 Sunset beefsteak tomatoes, cut into sections* 1 Sunset seedless cucumber, chopped* 1 each Sunset red, yellow and orange bell pepper, cored, seeded and sliced* 1 medium red onion, sliced 3 tablespoons minced shallots
2 tablespoons vegetable oil 2 tablespoons honey 2 tablespoons soy sauce
teaspoon ground ginger
2 pounds High Liner sea scallops, thawed*
cup toasted sesame seeds (optional)
Combine lime juice, oil, honey, soy sauce and ginger. Add scallops and toss to coat. Cover and refrigerate 1 hour. Preheat broiler. Remove scallops from marinade (save marinade), thread on 8 skewers and place in shallow baking pan. Broil 4-6 inches from heat 4-5 minutes. Turn, baste with marinade and cook 4-5 minutes longer. Roll in sesame seeds to evenly coat. Makes 8 servings.
*Brands may vary by region; substitute a similar product.
cup red wine vinegar cup extra-virgin olive oil
1 tablespoon honey 2 tablespoons chopped fresh dill Freshly ground black pepper and salt 1. Tear romaine and radicchio into bite-sized pieces and place in a salad bowl. Top with tomatoes, cucumber, bell peppers and red onion. 2. In a bowl, whisk together the shallots, vinegar, olive oil, honey, dill and black pepper and salt to taste. Add dressing to salad and toss. Makes 12 servings.
*Brands may vary by region; substitute a similar product.
The Mastronardi Story
In 1925, Armando Mastronardi and his family made the long journey from Italy to Leamington, Ontario, in the hope of a better life. With hard work and the support of his family, Armando purchased land and started farming. In 1954 his eldest son, Umberto (Bert), made his father’s dream come true when he founded Mastronardi Produce, Ltd. Together they began a family legacy—growing greenhouse vegetables— that would be passed down to the next two generations. The family atmosphere is still present today from the farm to the shipping floor; everyone is part of the Mastronardi family. European seedless cucumbers and beefsteak tomatoes were the first vegetables to be grown, and over the years the line has expanded to include tomatoes on the vine, sweet bell peppers and the latest tomato variety, called Campari. Each product is like the first crops, grown with hard work, family support and love.
P R O G R E S S I V E GA R D E N PA RT Y
Kirkland Signature/Swift Pork Loin Rib Chops
Pork is now the most popular meat in the world and it’s no wonder, with hogs 50 percent leaner than they were 25 years ago. All fresh pork cuts except ribs and bacon currently are considered healthy dietary choices. Hightemperature cooking is no longer required (unless it’s ground pork). The government suggests cooking fresh pork to an internal temperature of 160°F for medium to 170°F for well-done.
cup vegetable oil
1 12-ounce can beer 3 tablespoons brown sugar 2 tablespoons soy sauce
1/2 1/2 1/4
teaspoon salt teaspoon ground pepper teaspoon dried sage
8 Kirkland Signature/Swift pork loin rib chops 1. Combine oil, beer, brown sugar, soy sauce, salt, pepper and sage. Add meat and marinate 15 minutes. 2. Grill meat over medium heat, turning often. Cook until chops reach an internal temperature of 160°F (about 4-6 minutes per side, depending on thickness). Makes 8 servings.
Swift and Costco Meat Tips
• Plan 6 to 8 ounces of raw meat per individual serving. • Always preheat your grill. This prevents flare-ups that can lead to charring. • Spray your grill with cooking spray to prevent meat from sticking. • Always use a meat thermometer. • Always let cooked steaks or roasts rest before slicing, covered with cloth. • When cooking a roast, start with a preheated oven that is 50 to 75 degrees hotter than your roasting temperature. Place roast in oven for 10 minutes and then lower temperature for the duration of roasting. This promotes caramelization, resulting in a pleasing appearance and great taste.
• Rewrap fresh raw meat in freezer wrap. • Freeze quickly. • Spread meat out in the freezer so it freezes evenly.
P R O G R E S S I V E GA R D E N PA RT Y
Although new to American fish markets, tilapia traces its origins to the Nile River.
Mountain Stream Grilled
2 tablespoons dry mustard
cup soy sauce cup dry sherry
Rain Forest Aquaculture Tilapia
1 cup chicken broth 2 tablespoons sugar 4 teaspoons cornstarch dissolved in 2 tablespoons water 8 8-ounce Mountain Stream Tilapia fillets* 2 tablespoons oil
cup grated Parmesan cheese cup dried parsley flakes cup butter
2 teaspoons garlic powder
cup chopped parsley
2 tablespoons olive oil
2 tablespoons lemon juice 8-12 Rain Forest Tilapia fillets* Mix Parmesan, garlic powder and parsley flakes. Heat a large sauté pan and add olive oil, butter and lemon. Sauté fillets on medium-high heat 2-3 minutes per side, or until white and flaky. Sprinkle cheese mixture on fillets and sauté for another minute on each side. Makes 8 servings.
*Brands may vary by region; substitute a similar product. † May be replaced with olive oil as needed.
Mix mustard with just enough hot water to make a paste; set aside. Combine soy sauce, sherry, chicken broth and sugar in a saucepan and simmer over low heat. Add cornstarch and cook, stirring constantly, until mixture thickens. Set aside. Preheat barbecue to medium-high. Coat fish with oil, place in a grilling basket and brush with about 4 tablespoons of glaze. Grill skinned side down 6-8 minutes, basting with glaze. Mix remaining glaze with mustard and spoon a little onto each fish. Garnish with parsley. Makes 8 servings.
*Brands may vary by region; substitute a similar product.
RioMar Baked Tilapia
2 pounds 2- to 3-ounce RioMar tilapia fillets * 1 tablespoon oil 1 tablespoon butter 1 lemon, juiced Salt and pepper to taste 2 cups canned black-eyed peas, rinsed
Flav-R-Pac Vegetable Medleys
Lovely Flav-R-Pac* vegetables should be simply sauced. • A quick glaze of olive oil, Dijon mustard, minced garlic, salt and pepper lends a tasty zing to vegetable blends. • Add a splash of soy sauce, orange marmalade and minced fresh ginger while stir-frying. • Toss pesto, a spritz of lemon juice, fresh shaved Parmesan cheese and pine nuts into steamed or sautéed vegetables. • Try lemon zest-thyme, mango-lime or basil butter.
*Brands may vary by region; substitute a similar product.
pound chorizo (cooked), cut in 1/2-inch slices
1 cup chicken broth 1 tablespoon butter
cup grated Parmesan cheese
Preheat oven to 350°F. Layer tilapia in baking dish, sprinkle with oil, dot with butter, sprinkle with lemon juice, and add salt and pepper. Bake 8-11 minutes, or until just opaque. Combine peas, chorizo, chicken broth and butter in a saucepan, bring to boil, and simmer 4-6 minutes. Add Parmesan. Serve tilapia over peas. Makes 8 servings.
*Brands may vary by region; substitute a similar product.
P R O G R E S S I V E GA R D E N PA RT Y
D’Orazio Stuffed Shells with Sauce
This simple sauce is perfect with pasta. For dinner, try it with D’Orazio Stuffed Shells* and follow the baking directions on the package.
Domex Marketing Fresh Cherries Jubilee
This easy but elegant dessert creates grand finale fireworks when warmed brandy is poured over the sweet cherry and orange juice base and then ignited. When the flames die down, the sauce is ladled over scoops of rich vanilla ice cream. Dark cherries offer the most dramatic color contrast.
cup chopped onion
2 cloves garlic, finely chopped 1 tablespoon olive oil 1 28-ounce can plum tomatoes, undrained and chopped 1 cup peeled, seeded and diced fresh tomatoes
cup sugar cup each water and orange juice teaspoon grated orange peel cup brandy, optional
1 tablespoon cornstarch
3 cups pitted Domex Northwest fresh sweet cherries*
cup chopped fresh basil
1 quart vanilla ice cream Combine sugar and cornstarch in a saucepan. Blend in water and orange juice. Bring to a boil over medium-high heat and cook, stirring, until thickened and smooth. Add cherries and orange peel; return to boil and simmer 10 minutes. Gently heat brandy, pour over sauce and flame, if desired. Serve over ice cream. Recipe can be halved. Makes about 8 servings.
*Brands may vary by region; substitute a similar product.
1 tablespoon dried oregano, crushed In large skillet, cook onion and garlic in oil until tender. Stir in canned tomatoes; bring to a boil. Add remaining ingredients. Reduce heat to medium-low and cook, uncovered, until sauce thickens (about 1 hour). Makes enough sauce for 1 pound of pasta.
*Brands may vary by region; substitute a similar product.
Linda Carey’s Dutch Cake with Fowler Peaches
Costco member Linda Carey, of Seattle, shares a recipe from her private files using delicious Fowler peaches. 2 cups prepared biscuit mix 3 tablespoons sugar
1 egg, slightly beaten 2 tablespoons butter, melted 4 fresh Fowler peaches, peeled and sliced into 8 sections each*
2 teaspoons cinnamon 1 tablespoon prepared biscuit mix 2 tablespoons butter, melted Preheat oven to 350°F. Combine first 5 ingredients; spread in greased 8-inch round cake pan. Place peaches on batter in a pinwheel design. Combine remaining ingredients and sprinkle on peaches. Bake approximately 40 minutes, or until golden brown. Serve with heavy cream or whipped cream with melted raspberry jam drizzled on top. Makes 12 servings.
*Brands may vary by region; substitute a similar product.
Costco Member Linda Carey
P R O G R E S S I V E GA R D E N PA RT Y
By Pat Volchok, Editorial Director
here is nothing more pleasurable than dining in the open air, within walls built of vines, under a canopy of twinkling stars. It can, however, be spoiled by uncomfortable, dirty outdoor furniture, poor lighting and lack of preparation for the weather. Select outdoor furniture that matches your needs. Wood options include timeless and classic teak, with its natural resistance to decay, insects and weather corrosion; less expensive pine, which must be a premium kiln-dried, pressure-treated grade to withstand weather; and beautiful western cedar, with its simple rustic charm. Metal outdoor furnishings include cast aluminum with 100 percent rustproof finishes, hammered wrought iron and substantial cast iron. There’s a very fine line between the beauty of twilight and the pitch black of night. Lighting is essential. Unscented candles are the easiest and usually the least expensive. They add a wonderful warm glow, transport easily and can adapt to various locations. Numerous tea candles strategically and safely placed in the garden have an added benefit of drawing insects away from you and the food.
If your outdoor entertaining area is electrically wired, be sure to purchase waterproof fixtures that harmonize with your decor. Think about adding strings of economical, festive miniature outdoor patio lights. Weather can be a challenge. You might want to consider investing in a portable patio heater, outdoor movable wood stove or patio umbrella. If you take half as much time with your outdoor entertaining area as you do with your garden, we guarantee a delicious outcome.
Conclude the festivities early so that Dad still has enough daylight left to mow the lawn and take out the garbage. Serve Dad’s favorites: grilled chicken. we’ve created a simple Father’s Day feast that’s guaranteed to please even the most exhausted “king. but in reality good ol’ Dad is lucky if he gets a special hour crammed in between all the Sunday chores. M E N U Pat Volchok’s Grilled Trout Appetizer page 190 Clear Springs Foods Trout-Boning Technique page 190 Tanimura & Antle Smoked Gouda and Turkey Cobb Salad page 191 Foster Farms Grilled Chicken Pizzas and Grilled Chicken Pouches pages 192-193 Stemilt Growers Spicy Sweet and Sour Fresh Cherry Sauce page 194 Barilla America Peppers Penne page 194 Lee Brands Roasted Asparagus page 194 Fordel Honey Macadamia Nut Fruit Skewers page 195 Martinelli’s Nonalcoholic Passion Punch page 195 Nestlé Candy Shop Pizza page 195 189 . washable king-size flat sheets and napkins made of coordinated hand or wash towels. cover the “kingly” banquet table with colorful. For fun and practicality. attach ribbon streamers to trees and decorate a chair as his highness’s throne. pasta and a gooey dessert.” Design a royal outdoor food court using portable tables placed end to end. Keeping this in mind.F ather’s Day is supposed to be celebrated for an entire day.
• Always wash hands. • Costco’s lamb loins and pork chops are individually trimmed. poultry. in the refrigerator and on cutting surfaces. until it flakes easily. 2. Leaving cut fillet with head on plate. 3. • Use zipper-lock bags to stop cross-contamination in the refrigerator. • Costco is now the largest purchaser of fresh boneless pork loins in the country. Doing what’s best is the only way we’ll do business. depending on size of fish. honey and lemon juice. 1. quality products representing exemplary value to members. Makes 12 servings. Remove head from bottom fillet. seafood from other foods in your shopping cart. Grill over medium-high coals about 5 minutes per side. 3. Clear Springs Foods Trout-Boning Technique To bone whole trout after cooking: 1. seafood. Serve with crusty bread. He is also pleased to share some Costco meat information. vice president of fresh meat operations. • Costco grinds extra-lean ground beef at only 12 percent fat. he doesn’t mince words. Makes 6 servings. so remember the 4 C’s of food safety: clean. even though taking the easy way out would have been so much simpler. cutting boards. cook and combat crosscontamination by separating raw meat. has been so successful that Costco is now one of the largest buyers of fresh meat in any category in the United States. They stay fresher. 2. Charlie says. Cut along entire length of backbone.“The program. This is especially good poured over ribs and marinated in the refrigerator for 24 hours. eggs and unwashed produce. Lift away bone structure and tail from top fillet. soapy water after they come in contact with raw meat. Grill or cook at low heat until the meat reaches an internal temperature of 165°F. it’s Charlie Winters. ” When asked to discuss the basics of home meat-handling. poultry and Pat Volchok’s Grilled Trout Appetizer Whole trout make a wonderful appetizer. We’ve taken the extra steps necessary with our fresh meat program to guarantee the finest for our members. 190 F AT H E R ’ S D A Y: K I N G F O R A N H O U R . dishes and utensils with hot. Charlie Winters’ Favorite Barbecue Sauce 10 ounces pre-made barbecue sauce 1 ounce apple cider vinegar 5 tablespoons brown sugar 1 tablespoon Dijon mustard Pinch of red pepper flakes Combine all ingredients and mix well. 1/2 cup soy sauce cup honey 2 teaspoons chopped fresh rosemary 1/4 2 tablespoons lemon juice 3 Clear Springs Foods whole trout Combine soy sauce. The program. Marinate trout in refrigerator about 1 hour. flip top portion of trout over onto plate.Handle with Care … Costco’s Charlie Winters’ Meat Tips and Barbecue Sauce He’s been in the meat business for more than 35 years and with Costco’s fresh meat department since its inception in June 1987. which originally offered just a small selection of deli and meat products. • Cross-contamination of fresh meat is the most likely cause of food-borne illness. basting occasionally. steadying trout with fork. • The vacuum-packaged (oxygen removed) meats at Costco are identical to those wrapped in the traditional manner. focuses on the basic Costco tenet of safe. rosemary. then as now. So if there’s one person who knows his Costco meats.
Serve immediately or refrigerate briefly before serving. you’ve got just as much chance as anyone else. and Turkey Cobb Salad Any father who likes to share some of his wisdom on Father’s Day (to a captive audience) will appreciate the words of George Tanimura.Tanimura & Antle Smoked Gouda 2 hard-boiled eggs. Makes 8 servings. peeled and diced 2 tomatoes. substitute a similar product. *Brands may vary by region. peeled and diced 4 green onions. lettuce grower and cofounder of Tanimura & Antle: “If you work hard and try hard. sliced 2 ripe avocados. Combine all ingredients in a medium bowl and mix well.” Half of 3-pound bag SaladTime Garden Salad* 2 cups chopped smoked turkey 1 cup shredded smoked Gouda cheese 2 6-ounce packages garlic-and-onion croutons 1/2 1/2 cup bacon bits cup sunflower kernels F AT H E R ’ S D A Y: K I N G F O R A N H O U R 191 . adding dressing to taste. 2. diced 16 ounces ranch dressing 1.
Grill top of the pizza crust 3 minutes. turn over (grill marks should be facing up) and cover with your choice of toppings. cut into slices and serve. artichoke hearts. Here are two interactive grilling recipes that the whole family is sure to love. Slice or chop and set aside. To put a creative twist on your next summer barbecue. Return to grill. Adjust grill so that all heat is on the perimeter.Foster Farms Grilling for the Whole Family There’s nothing like barbecuing to bring family and friends together. Slide off the grill. Do not put pizzas over direct heat. seasonings and cheese. garlic. sliced peppers. try involving everyone in the cooking with a little interactive grilling. *Brands may vary by region. salt and pepper. if desired. SEASONINGS (CHOOSE 1 OR MORE) basil oregano rosemary cilantro red pepper flakes VEGETABLES (CHOOSE 2-3) tomatoes. and grilled until just cooked through. Watch closely! 4. mozzarella and Parmesan. Suggestions: olive oil. 2. Season with additional salt and pepper and chili flakes. sautéed or grilled mushrooms. tomato sauce. close the lid and cook about 8 -10 minutes. diced garlic. requires less cleanup and allows everyone to spend quality time with family and friends. 192 F AT H E R ’ S D A Y: K I N G F O R A N H O U R . But usually one person is left to watch the grill while others socialize. Recipe created by Deborah Fabricant for Foster Farms. Mix and match the ingredients below with grilled chicken on a premade pizza crust to create your own individual pizza. sliced asparagus. sliced zucchini. or until bottom has grill marks and is crisp but not burned. Slide off the grill. keeping the center of the grill the coolest. sliced artichoke hearts. chopped SAUCES (CHOOSE 1) olive oil tomato pesto CHEESES mozzarella Parmesan feta 1. Have the whole gang (older kids included) create their own customized meals with mix-and-match ingredients. garlic and mozzarella. minced onions. Or basil.* brushed with olive oil. Foster Farms Grilled Chicken Pizzas Begin with Kirkland Signature boneless chicken breasts. It’s more fun. tomatoes. 3. substitute a similar product. sliced sun-dried tomatoes.
• Put all ingredients in individual serving bowls and display them on a table. unless the dish has been washed thoroughly with soap and water.* one per serving. 3. 2. • Prep ingredients in advance: grate cheese. F AT H E R ’ S D A Y: K I N G F O R A N H O U R 193 . Here are some of Foster Farms’ favorite grilling tips: • Thaw chicken in the refrigerator or microwave oven. Or mushrooms. People can mix and match their choice of toppings. • Cut parchment paper into squares. boneless parts should be cooked until the internal temperature is 160°F. Recipe created by Deborah Fabricant for Foster Farms. Cut parchment paper into 12-by-15-inch squares and place one per person on a flat surface. • Chicken should be well-done. Present on plates.Foster Farms Grilled Chicken Pouches Begin with Kirkland Signature chicken breasts. The most accurate way to tell when chicken is properly cooked is with a meat thermometer. Form into pouch and tie with kitchen twine. VEGETABLES tomatoes. sliced asparagus. never medium or rare. entertain friends and save energy. onions and barbecue sauce. The key to perfectly grilled chicken is low temperature. *Brands may vary by region. cut off cob zucchini. cut the chicken with a knife to be sure the center is no longer pink. diced sweet onions. substitute a similar product. Dust with salt and pepper. When in doubt. never on the kitchen counter or picnic table. kitchen counter. and adequate cooking time. 4. cutting boards. Place a chicken breast on parchment paper and let each person top with vegetables. • Keep uncooked chicken in the refrigerator or cooler until it’s time to grill. Drizzle with 1-2 tablespoons of preferred sauce. For example: sweet onions. sliced fresh corn. Mix and match your choice of vegetables and seasonings. herbs and seasonings. • Wash hands. sliced mushrooms. oregano and olive oil. chopped HERBS AND SEASONINGS basil oregano rosemary cilantro thyme SAUCES olive oil butter barbecue teriyaki Worcestershire Pouch Prep Make things easier on yourself by using these simple time-saving tips. never on the dish used to hold raw chicken before cooking. chop vegetables and herbs. 1. soapy water after each contact with raw poultry. grilling chicken is a leisurely process to be savored and enjoyed. Foster Farms Chicken-Grilling Food-Safety Tips A cost-effective way to feed the family. sliced bell peppers. Chicken is done if juices run clear when it is pierced with a fork. peppers. knives and other utensils with hot. Place pouches on a medium-hot grill and cook with lid closed for 20 minutes. The internal temperature should reach 180°F for whole chicken or parts with bones. • Serve chicken from the grill on a clean platter. at least 6 inches from the heat. cut open and enjoy.
thickly sliced large red onion. Line a baking sheet with foil. substitute a similar product. such as sing a song. seeded and cut into strips 1 26-ounce jar Barilla Marinara Pasta Sauce* 2 tablespoons grated Parmesan cheese Cook pasta according to package directions. and the short pieces are easy for children to manage. • After gifts. 30 minutes. • All must wait to eat until the King takes his first bite. uncovered. Roast 20-25 minutes. substitute a similar product. or until mixture thickens. Makes about 3 cups. he gets a clean one. flavor and intriguing aromas to otherwise ordinary dishes.) Stemilt Growers Spicy Sweet and Sour Fresh Cherry Sauce Cherries add color. cup chopped sweet onion cup each honey and lemon juice 1 large clove garlic. • The King is offered the first piece of dessert. bring to boil. sliced teaspoon salt teaspoon pepper 1 tablespoon oil 1/2 1/2 Heat oven to 425°F. Reduce heat. 194 F AT H E R ’ S D A Y: K I N G F O R A N H O U R . *Brands may vary by region. trimmed* 1/2 1/2 pound mushrooms. but it will evaporate as they continue to cook. all must rise and bow until the King leaves the room. Spread evenly on baking sheet. cored. Meanwhile. Drain. This lovely summer sauce complements grilled chicken. everyone must stand up. create a poem or tell a story. Costco Tip: This sauce is also good with fish or pork. minced 2 teaspoons grated lemon peel 1/2 teaspoon crushed red pepper flakes 1 teaspoon salt Combine all ingredients in heavy saucepan. *Brands may vary by region. stir frequently. • The King requests that each guest do one thing for his royal pleasure while he’s eating. Sauté peppers over medium heat 1 minute. until veggies are slightly charred and tender. Makes 6-8 servings. 1-1 1/2 pounds Lee Brands asparagus. Sprinkle with Parmesan cheese. 6 cups pitted Stemilt fresh sweet cherries 1 cup each water and dry white wine 1/2 1/4 Barilla America Peppers Penne With its tubular shape. green and yellow bell pepper. 1 pound Barilla Penne Pasta* 1 tablespoon olive oil 1 each red. Gently toss all ingredients in a large bowl until coated with oil. Makes 6 servings. Costco Tip: The mushrooms will exude liquid as they roast. stirring once. stir in pasta sauce. Entertainment • Unbeknownst to the King. (No dishes for Dad tonight. • The King is allowed to lick his fingers. • The King gets the first choice of seconds. Lee Brands Roasted Asparagus Roasting creates a caramelized crust on vegetables that is truly magical.The King Holds Court Court Rules Have a little fun by reading a list of courtly dinner rules to all attendees: • No one is allowed to sit if the King is standing.” Whenever he says that word. Pour sauce over pasta. penne is perfect for thicker sauces. • If the King drops his napkin. Reduce heat and simmer. Heat 5 minutes. pre-select one of his favorite words such as “good” or “wow. add olive oil to large skillet.
2. Let stand 5 minutes. *Brands may vary by region. or until golden brown. Butterfinger. *Brands may vary by region. F AT H E R ’ S D A Y: K I N G F O R A N H O U R 195 . Makes 18-24 servings. Grease a baking sheet or pizza pan. Place on a platter and squeeze a few wedges of lemon over the fruit. Place dough scored side down on baking sheet. Sprinkle with orange peel and float berries for decoration and color. cup toasted and coarsely chopped macadamia nuts cup honey 2 tablespoons butter 1/2 1 Fordel cantaloupe.Fordel Honey Macadamia Nut Fruit Skewers Kabobs are back in fashion. Sprinkle chopped candy bars in a single layer over pizza. *Brands may vary by region. Bake 30 -35 minutes. is Dad gonna be happy today! 1 18-ounce package Nestlé Toll House Refrigerated Chocolate Chip Cookie Dough* 1 cup Nestlé Toll House Semi-Sweet Chocolate Morsels 1/2 cup creamy or chunky peanut butter 1 cup coarsely chopped assorted candy bars: Nestlé Crunch. Mold to desired shape. substitute a similar product. with flesh cut into small chunks* 1 Fordel honeydew melon. Cut into wedges. substitute a similar product. drop peanut butter by spoonfuls onto morsels. cut in wedges Spread the nuts in a jelly-roll pan. Baby Ruth or 100 Grand? Oh boy. so why not create a skewered fruit salad for a change of pace? 3/4 Martinelli’s Nonalcoholic Passion Punch Toast Dad with this exceptionally tasty drink. 3. Immediately sprinkle morsels over hot crust. Recipe developed by Pat Volchok. Makes 12 servings. with flesh cut into small chunks* 1/4 Fordel watermelon. Preheat oven to 325°F. 4. substitute a similar product. brush with the warm honey and roll in the nuts. 5 bottles (25. 5. Nestlé Candy Shop Pizza What could be more fun than a pizza crust made out of refrigerated chocolate chip cookie dough and topped with peanut butter and chopped Nestlé Crunch. In a small saucepan. Gently spread chocolate and peanut butter evenly over cookie crust. serve warm or at room temperature. Spear a mixture of the fruits on the skewers. heat the butter and honey. Makes 8 servings. with flesh cut into small chunks* 32 9-inch skewers 2 lemons. or until morsels are shiny.4 ounces) Martinelli’s Sparkling Cider* 1 quart orange juice 1 quart cranberry juice cocktail Grated rind of 1 orange 4 cups sliced strawberries (or other fresh berries) Combine cider and juices in a punch bowl with 3 trays of ice cubes. Baby Ruth and/or 100 Grand 1. Butterfinger.
watermelon pots filled with red. more than ever. cherry salad and flags galore salute the strength of our country’s past. this country’s second president and an originator of the Declaration of Independence. it is the day on which we pause to cheer our nation’s independence. accomplishments and aspirations. Grilled Salmon Teriyaki and Poached Atlantic Salmon pages 200-201 A Costco Salmon Love Affair pages 202-203 Imelda Trinidad’s Monterey Pasta Pesto Salmon page 203 Holtzinger Fruit Cherry and Hazelnut Salad and Apple Snackin’ Dips page 204 Kirkland Signature/Bumble Bee Bayside Waldorf Salad page 204 Dorothy Reid’s Sticky Toffee Pudding page 205 CMI Cherry-Apple Crisp and Cherry Freezing Tips page 205 Kirkland Signature/Hansen’s Fruit Juice Creamsicles page 205 Colorful Decorations Pat Volchok. we build upon our nation’s timehonored patriotic themes for our Grand Old Fourth celebration. grilled salmon. Not surprisingly.” Now. It is a time of community. reflection and flag-waving. present and future. to be celebrated by succeeding generations as the great anniversary festival. prophesied our nation’s annual independence day celebration when he wrote to his wife that this day “will be the most memorable epic in the history of America. Tables decorated with old-fashioned gingham cloth.J ohn Adams. white and blue flowers. Editorial Director page 207 197 . firecracker favors. M E N U Douglas Perfect Peach Daiquiri Pillsbury Flaky Croissants page 198 page 198 page 198 Costco’s Apple & Eve Ruby Red Vinaigrette BC Hot House Marinated Campari Tomato Salad page 199 Marine Harvest Tropical Grilled Salmon.
lightly toasted and coarsely chopped Cut grapefruit segments away from membranes. Spoon remaining vinaigrette over salad and sprinkle with nuts. substitute a similar product. flaky. for the Fourth. Garnish with a peach sliver and serve with a straw.Douglas Perfect Peach Daiquiri Juicy peaches. Arrange on plates and top with avocado. Toss together spinach. peeled. COSTCO SUGGESTS FOR THE SALAD: 1 pink or red grapefruit. It is naturally sweet. Costco’s Apple & Eve Ruby Red Vinaigrette Ruby Red Grapefruit juice comes from “Rio Reds. Blend 3 minutes. Halve enough segments to measure 3 cups. whipped 2+ cups ice 1/2 Put peaches. grapefruit and half of vinaigrette with salt and pepper to taste. peeled. rum. fireworks and the sound of laughter — it’s hard to imagine a better Fourth. Pour into clear glasses and top with whipped cream. Makes 8 servings. wrap each croissant in stretch wrap and then in aluminum foil. *Brands may vary by region. Before serving. buttery croissants. available in Costco Bakeries by the dozen. Place croissants on a baking sheet and bake 12 minutes. heat your oven to 375°F. loaded with 130 percent of your daily vitamin C requirement and made without any artificial flavors or preservatives. 198 GRAND OLD FOURTH . pith removed 2 firm-ripe avocados. pitted and peeled 1 teaspoon fresh lime juice Salt and pepper 4 cups baby spinach (4 ounces) 1/2 cup pine nuts.” a native grapefruit found only in the Rio Grande River Valley of Texas. Cooked shrimp may be added. 4 cups sliced ripe Douglas Fruit Washington peaches 1 cup rum 1/3 1/3 Pillsbury Flaky Croissants* Make sure you have fresh. brown sugar and lime juice in a blender. Makes 6-8 servings. pith removed 1 white grapefruit. Add more ice as space allows and reblend for desired consistency. Drizzle with lime juice and season with salt and pepper. cup brown sugar cup sweetened key lime juice pint cream. 1/2 cup Apple & Eve Ruby Red Cocktail teaspoon finely grated peeled fresh ginger 4 teaspoons fresh lime juice 1/2 2 tablespoons vegetable oil Salt and pepper to taste Whisk together all ingredients. Top with ice. Did you know they can be frozen and still retain their original flavor and texture? To freeze. Cut avocados lengthwise into 1/4-inch-thick slices.
mix well.BC Hot House Marinated Campari Tomato Salad Here’s a terrific summertime recipe that’s perfect for any barbecue. quartered vertically* 2 yellow tomatoes (if available). *Brands may vary by region. it will taste as good as it looks. 21/2 tablespoons extra-virgin olive oil 1 bag BC Hot House Campari Tomatoes on the Vine (2 pounds). substitute a similar product. toss well. picnic or get-together. and with BC Hot House Campari Tomatoes. cored. not in soil. chives. Add tomatoes and peppers to marinade. It’s easy to prepare. The result is nutritionally superior vegetables grown in the great indoors. To prepare the marinade. Enjoy! 11/4 cups white wine vinegar 1/4 1/2 1/4 1. Slowly whisk in oil until well blended. seeded and cut in 1/2-inch slices* 1 BC Hot House Long English Cucumber. cut horizontally into 1/2-inch slices 4 BC Hot House Sweet Bell Peppers (assorted colors will provide a great presentation!). Sweet Bell Peppers and Long English Cucumbers. Makes 8 servings. combine vinegars and salt in a large bowl. lemon juice and white pepper. 4. cut in 1/2-inch slices* GRAND OLD FOURTH 199 . minerals and disease-fighting antioxidants—in a natural way. BC Hot House produce is packed with vitamins. The growers combine the latest technology with traditional indoor growing techniques to create the ideal growing environment. cup balsamic vinegar teaspoon salt cup finely chopped shallots 2 tablespoons finely chopped chives 2 tablespoons fresh lemon juice 1/4 teaspoon ground white pepper The Natural Way BC Hot House produce is hand picked and greenhouse grown. stir until salt is completely dissolved. These nutrient-rich vegetables are grown hydroponically. including bumblebees for efficient pollination. Cover and let stand at room temperature 2-3 hours. 3. Add shallots. Add cucumber and mix before serving. The need for pesticides is drastically reduced by using ladybugs and other “good bugs” to do Mother Nature’s work. 2. remove any remaining marinade (you can save it for later if you like) and place salad in a large bowl or serving plate. To serve.
the largest farmer of first-class salmon in the world. Place salmon on heated fish-and-vegetable grill and cook approximately 5 minutes on each side. shares these diverse recipes from its private collection. jasmine rice and a steamed green vegetable. Mango and Peach Salsa 2 mangoes. Place all ingredients but salmon in a food processor and blend until smooth. peeled 4 green onions. diced and drained 6 scallions. Marine Harvest Tropical Grilled Salmon 2 ripe mangoes 2 cups sake 1 cup light soy sauce 1/4 1/4 cup toasted sesame oil cup honey 4 teaspoons grated fresh ginger 4 cloves garlic. Peel and remove flesh from mangoes. trimmed and sliced 1 teaspoon chili oil (or to taste) 8 Marine Harvest Atlantic salmon fillets. or until it flakes easily with a fork. pits removed and finely diced 2 tomatoes. finely chopped 4 teaspoons finely chopped fresh ginger 1/2 1/2 cup chopped fresh cilantro cup chopped red onion 2 serrano or jalapeño peppers. Serve as an accompaniment to cooked salmon. Serve with Mango and Peach Salsa.M arine Harvest. Spread generously over fish and marinate in refrigerator 1 hour or on the counter 20 minutes. about 6 ounces each 1. This salsa can be made up to 2 days in advance and refrigerated to maximize flavor. pits removed and finely diced 2 peaches. There’s surely one among them to fit your Grand Old Fourth party—it’s up to you to decide which one. Makes 8 servings. Makes 8 servings. 200 GRAND OLD FOURTH . 2. seeded and finely chopped 2 tablespoons balsamic vinegar Toss all ingredients together gently. 3. peeled.
Heat grill while salmon is marinating. clam juice. Cook until the salmon easily flakes with a fork. oil. Garnish with fresh parsley. Makes 8 servings. Remove immediately from the liquid and let cool for a few seconds. sherry. brown sugar. Drop the salmon into the gently boiling liquid. about 6 ounces each 1. Serve salmon with a dollop of vegetable dip or mayonnaise mixed with fresh lemon juice. Whisk together soy sauce. garlic and ginger.Marine Harvest Grilled Salmon Teriyaki 1 cup soy sauce 1/2 1/4 1/4 1/4 cup dry sherry cup brown sugar cup honey cup light oil (canola or safflower) 8 cloves garlic. dill and peppercorns in a shallow pan and bring to a gentle boil. making sure that all pieces are evenly arranged. Makes 8 servings. 3. This recipe tastes great hot or cold and takes only minutes to prepare. Pat the fish dry. minced 2 tablespoons minced fresh ginger 8 Marine Harvest Atlantic salmon fillets. honey. Cook approximately 5 minutes on each side. Pour over salmon and marinate 1/2 hour on the counter or 1 hour in the refrigerator. 2. Marine Harvest Poached Atlantic Salmon 3 cups dry white wine or water 3 cups clam juice 4 lemon wedges 8 fresh dill sprigs 24 peppercorns 8 Marine Harvest Atlantic salmon fillets. lemon wedges. making sure it is fully submerged. Combine the wine. or until salmon flakes apart evenly with a fork. Place salmon on fish-and-vegetable grill. GRAND OLD FOURTH 201 . 2. about 6 ounces each 1.
Michigan. Crumble up grilled salmon to equal 2 cups. Add grapes and cucumber. lime and red onion. which were made from canned salmon. remembers her mom’s salmon patties. We received nearly 1. 1 salmon fillet 1/4 1/2 cup chopped fresh dill or 2 tablespoons dried dill stick butter. Mix together into a rolled ball and smush into patties. do not turn and do not overcook. melted 1 each lemon. Makes 6 patties. 2 pounds salmon fillet 16 ounces plain nonfat yogurt 2 tablespoons low-fat mayonnaise 1 pound green seedless grapes. peeled and shredded Grill or bake salmon. Donna Holt Donna Holt of Chowchilla. thinly sliced 2 cucumbers. chopped. and it soon became perfectly clear that many cooks love Costco Kirkland Signature salmon. has streamlined salmon preparation! “I wanted to submit one of my favorite recipe tips— so easy and so gourmet! We serve Vidalia onion vinaigrette as a sauce on salmon— either fresh or frozen. and salt and pepper. thinly sliced Preheat a covered gas grill or use a pot grill with soaked wood chips for smoky flavor. 1/2 onion. Cook on covered grill for about 20 minutes.800 recipes from our members in just 60 days. California. Fry in about 6 tablespoons hot oil. cooks salmon the Pacific way. Add 1/4 cup bread crumbs. Ronnie Sklarin Ronnie Sklarin of Albuquerque wanted to share this longtime family favorite.Suzanne Huening Suzanne Huening of Royal Oak. Makes 4-6 servings. It enhances the flavor of the salmon and tastes like I fussed making a homemade sauce. Drain on paper towel. Drizzle with olive oil and seasonings to taste. California. Now she makes them using Costco’s frozen salmon. lime and red onion. 202 . 1 or 2 eggs.” Dennis Anderson Dennis Anderson of Danville. Drizzle with butter and cover the salmon with alternating slices of lemon. Sprinkle with dill. Combine yogurt and mayonnaise well. Pour over salmon.
has created a perfect pesto and salmon combination. Season the salmon with a dash of salt and pepper. reports. Makes 8 servings. 1 cup butter 6 tablespoons soy sauce 4 tablespoons ketchup 2 tablespoons Worcestershire sauce 4 cloves garlic. crushed 2 tablespoons Dijon mustard Combine all ingredients in a small saucepan. are manufactured with only the highest-quality ingredients and use no preservatives or artificial colors. “I love Costco salmon!” Just cook the salmon fillet and add this sauce at the end and for dipping. Bake 20 minutes.F R O M T H E M E M B E R ’ S K I T C H E N Costco Member Imelda Trinidad Imelda Trinidad’s Monterey Pasta Pesto Salmon Monterey Pasta Company. Salmon fillet Salt and pepper 8-10 ounces Monterey Pasta Company Pesto Sauce or Roasted Garlic Pesto Sauce Pine nuts. or until salmon is barely opaque in center. founded in 1989. Spread the pesto sauce generously over both sides of the fish. Place in a rectangular glass baking dish. Imelda. 203 . Michigan. Add pine nuts if desired. Do not burn. chopped (optional) Preheat oven to 350°F. a Costco member from Los Angeles. Michaelene Hearn Michaelene Hearn of Clarkston. Wash the salmon in running water and pat dry. has more than 65 gourmet products that are always fresh. Heat gently but thoroughly.
2 pounds fresh sweet Holtzinger cherries. Costco Tip: Keep this salad cool at all times.Holtzinger Fruit Cherry and Hazelnut Salad Sweet. Tex-Mex Combine 1/4 cup peanut butter. substitute a similar product. Makes 8-12 servings. 1/2 teaspoon soy sauce. drained Lettuce leaves to line bowl or for individual plates In a bowl. apple. pitted and sliced* 12 cups mixed lettuces. juicy Washington-grown cherries at the peak of freshness are the perfect red ingredient on this oh so red. including Braeburn. Makes 8-12 servings. 2 teaspoons chopped green chilies and 2 teaspoons chopped fresh cilantro. cheese and hazelnuts. walnuts and mayonnaise. we suggest using Italian dressing. celery. to serve it outdoors. Costco Tip: Serve this salad in disposable cups so that guests can mingle and munch at the same time. cleaned and dried 1 1/2 cups crumbled Gorgonzola cheese 1 cup chopped toasted hazelnuts 2/3 Kirkland Signature/Bumble Bee cup vinaigrette Bayside Waldorf Salad Let the fireworks begin! 12 ounces small shell pasta. combine cherries.* Pacific Rim Combine 1/4 cup peanut butter. Chutney Combine 1/4 cup peanut butter. Golden Delicious and Granny Smith. 204 GRAND OLD FOURTH . Fuji. drizzle salad with vinaigrette and toss gently. *Brands may vary by region. substitute a similar product. Add tuna and toss to combine. lettuce. sweet Washington apple varieties. Red Delicious. 1 teaspoon minced green onion. 11/2 tablespoons chutney and 2 teaspoons minced green onion. Gala. 1/4 teaspoon sesame oil and dash hot red pepper sauce. Just before serving. grapes. halved 1 1/ 2 cups apple chunks 3/ 4 3/ 4 3/ 4 In a large bowl. white and blue day. *Brands may vary by region. cup diced celery cup walnut pieces cup mayonnaise or bottled Italian dressing 3 6-ounce cans Kirkland Signature/Bumble Bee Albacore Tuna. cooked and drained 1 1/2 cups red grapes. Spoon into lettuce leaves. Holtzinger Fruit Apple Snackin’ Dips These dips pair well with crisp. mix pasta.
add brown sugar. Makes 12 servings. nutmeg and flour. pitted and chopped 1 teaspoon baking soda 6 tablespoons butter. *Brands may vary by region. 2. Scotland. Pack cherries in plastic freezer bags or freezerproof containers. softened 6 ounces fine sugar 2 eggs 6 ounces self-rising flour 1/2 CMI Cherry-Apple Crisp It’s always fun to tie in the colors of a holiday with the food being served. add soda and let stand. or until topping is nicely browned. Pour a little sauce over pudding and return to oven to soak until bubbling. Preheat oven to 375°F. Pour into pan and bake 30-40 minutes. drain thoroughly. fasten or cover tightly. cream butter and sugar.” try this recipe from a Costco member in Aberdeen. Melt butter. 6 ounces dates. Makes 12 servings. substitute a similar product. additional sugar. 2.F R O M T H E M E M B E R ’ S K I T C H E N Dorothy Reid’s Sticky Toffee Pudding If you’d like to catch the “Sticky Toffee Pudding wave. Combine sauce ingredients in a saucepan. Insert a popsicle stick in the center of each cup and freeze until firm. Serve with extra sauce and chopped nuts. This is a great recipe for kids. Grease a 7-inch loose-bottom cake tin. 3. place them on a cookie sheet to freeze and then transfer to baggies for longer storage. 12 cups sliced peeled CMI apples. Beat well. Costco Tip: If you want cherries that are not stuck together. ripe cherries in cold water. one at a time. Kirkland Signature/Hansen’s Fruit Juice Creamsicles Popsicles were invented accidentally in 1905 by 11-year-old Frank Epperson when he left a container of soda and a stirrer outside overnight and discovered them frozen together in the morning. This flavored ice on a stick takes on a nutritional dimension when made with Kirkland Signature 100 percent real fruit juice. Bring to a boil and simmer 3 minutes. oatmeal. then add eggs. Bake 30 minutes. 3. or artificial colors or flavorings. pour 1 cup water over dates and bring to a boil. Freeze. In a separate bowl. which has no preservatives. Remove excess air. cup flour cup heavy cream teaspoon vanilla extract 1. cinnamon. Rinse firm. Remove from heat. Spread apples and cherries in a greased 9-by-13-inch pan. Pour into eight 3-ounce plastic cups. In a saucepan. 4 1/2 ounces butter 1/2 Preheat oven to 350°F. preferably McIntosh* 2 cups pitted CMI cherries* 2/3 cup butter 1 cup packed brown sugar 2 cups old-fashioned oatmeal 2 teaspoons cinnamon 1 teaspoon nutmeg 2/3 teaspoon vanilla extract SAUCE: 7 ounces brown sugar 3/8 Freezing CMI cherries is as simple as 1-2-3 1. GRAND OLD FOURTH 205 . Stir in dates with their liquid and vanilla extract. 2 boxes Kirkland Signature/Hansen’s Tropical Fruit Punch 1 banana. diced 1 cup lime-flavored yogurt 1/4 cup grated coconut teaspoon chopped fresh ginger 2 tablespoons honey 1/ 2 Costco Member Dorothy Reid Combine all ingredients in blender and puree. Carefully fold in the flour. 4. Sprinkle over apples and cherries. Makes 8 servings.
Editorial Director .By Pat Volchok.
add a basket full of red. Provide aprons and towels. at which time transplant the flowers into the ground. Tie red-and-white-checkered tea towels like kerchiefs around bottles of wine and beer. leaving 1 inch of tissue at one end and 3 inches at the other. Cover outdoor tables in flimsy time-honored muslin with hems randomly gathered and secured with safety pins that are covered in flag-colored streamer ribbons. Insert the licorice stick into the other end of the tube. fireworks shows. send your guests home with their own Fourth of July keepsake flowerpots. Purchase numerous terra-cotta pots in all shapes and sizes. In the kitchen or out on the grass. flowerpots. and disposable watercolor brushes. 207 . looking just like a days-gone-by firecracker. white alyssum and blue cornflowers and perhaps some American flags. If spitting watermelon seeds doesn’t hold a lot of appeal. and ask everyone to paint a Fourth of July flowerpot. in patriotic colors 8-inch piece of blue ribbon Directions Place the tube on the tissue paper. Rather than just reminiscing. too.T here is always a nostalgic longing for past Fourth of Julys that were full of parades. Once dry. Press the bottom 1 inch of tissue across the tube opening to close and secure the bottom with tape. making sure it extends out of the top by about 5 inches. Roll the paper around the tube to cover. add bunches of red. By the end of the day. After a few days. your Fourth of July celebration will be affectionately referred to as a grand old-fashioned event. why not take these fond memories and re-create an old-fashioned Fourth in your own backyard? Start by finding an old bike in the garage or junk shop. and make sure some of the shredded Mylar and the licorice firecracker wick stick out of the top. Give it a good cleaning. decorate with more stars. Supplies per firecracker: 3 1/2 -inch length of 1 1/2 -inch-wide cardboard tube 7 1/2 -by-7 1/2 -inch square of red tissue paper Double-sided tape Star stickers 1 piece of black shoestring licorice Candies Finely shredded Mylar stuffing. and place votive candles in small terra-cotta pots. the watermelons will begin to deteriorate. Compose watermelon centerpieces. acrylic paints in patriotic red. wind crepe-paper streamers through the spokes. lay whole watermelons on their sides to find the balance point and then carve a large oval out of each top. Fill the melons with soil and plant with red geraniums. white and blue flowers tied with ribbon. Water and place the containers on the tables. lazy afternoons and watermelon seed-spitting contests. fences and trellises with different-sized American flags. Tissue Firecracker Favors Replicate the rather larger firecrackers of yesteryear by creating a tissue firecracker favor for each guest. and attach with double-sided tape. Cover with star stickers. Stand one upright at every person’s plate. perhaps a flowerpot-decorating station might be more to your liking. Later. attach an American flag to the back of the seat and place it at your front door as a celebratory welcome sign. white and blue flowers. For an extra festive note. Scoop out the seeds and flesh and save for eating and a seedspitting contest. Tie closed with the blue ribbon. stuff with candies and top with shredded Mylar. put them on the tables as additional decorations and fill with nuts and candy. Festoon bushes. white and blue.
wonderful birthday party is often the best gift of all. That is why this kind of occasion should be casual in nature, need little advance preparation and have simple decorations. The focus must be on the person, not the party. Add good cheer with bowls of pretzels and crackers, fun drinks, bright flowers in vases, and perhaps a few helium balloons anchored to chairs. A luscious-looking birthday cake, complete with candles, graces the center of the table. All that is left to do is scoop out the ice cream.
M E N U
Sara Moulton’s Tonnato-Stuffed Eggs page 210 Sorrento/Precious Spicy Cheese Crostini page 210 Babé Farms Greek Salad page 210 IBP/Tyson Beef Top Loin Steaks (New York) and Mushroom Kabobs page 211 Grower Direct Romaine Salad with Bing Cherries page 211 Seald Sweet Florida Citrus Grilled Steak page 212 King Pak Twice-Baked Potatoes page 212 Mott’s Apple Sauce Scalloped Potatoes page 212 Pennie Clark Ianniciello’s Mom’s Cake page 213 Costco Cakes page 213
Sara Moulton’s Tonnato-Stuffed Eggs
3-ounce can tuna, drained 5 anchovy fillets, coarsely chopped 1 tablespoon capers, drained 1 tablespoon fresh lemon juice 1 tablespoon extra-virgin olive oil Salt and freshly ground black pepper to taste Celery leaves and Niçoise olives, for garnish Place eggs in a large saucepan and pour in enough cold water to cover by 1 inch. Bring to a boil over high heat. Remove from heat, cover and set aside for 15 minutes. Cool completely in ice water and peel. Cut the eggs in half lengthwise and remove the yolks. Sieve yolks, add mayonnaise and stir until smooth. Combine tuna, anchovies, capers, lemon juice and olive oil in a food processor. Process until smooth. Stir into yolks and season with salt and pepper. Fill whites with the yolk mixture. Garnish. Keep chilled until ready to serve. Makes 12 stuffed eggs.
S A R A M O U LT O N
Sara Moulton, Gourmet magazine’s executive chef, a Food Network celebrity host and author of Sara Moulton Cooks at Home (November 2002), shares one of her favorites.
Sorrento/Precious Spicy Cheese Crostini
Waylay hunger pains with this tasty delectable. 1 baguette 2 cups shredded Sorrento/Precious Mozzarella Cheese
Babé Farms Greek Salad
Chef Rick Manson, of Chef Ricks in Orcutt, California, shares his Babé Farms recipe. 1-pound bag Babé Farms Continental Salad Blend* 1 basket Babé Farms Yellow or Red Teardrop Tomatoes, cut in half*
cup chunky salsa (hot or mild) teaspoon garlic powder
1 dash hot pepper sauce (optional) Preheat oven to 400˚F. Cut baguette into 1/4 -inch slices; place on foil-lined baking sheet. Bake 5-8 minutes, or until lightly browned. Combine remaining ingredients and blend well. Spread about 2 teaspoons of cheese mixture on each bread slice. Continue baking 5-6 minutes, or until cheese has melted. Makes about 3 dozen.
each red and green bell pepper, cored, seeded and diced small red onion, diced cup olive oil
1 cucumber, peeled and diced
2 tablespoons fresh lemon juice 2 tablespoons red wine vinegar 1 teaspoon minced garlic 1 teaspoon fennel seeds 3 tablespoons roughly chopped fresh oregano Salt and pepper to taste
cup Kalamata olives cup feta cheese, crumbled
Place salad blend, tomatoes, bell peppers, onion and cucumber in a bowl. Combine oil, lemon juice, vinegar, garlic, fennel, oregano, and salt and pepper. Add dressing to taste. Sprinkle with olives and feta. Makes 12 servings.
*Brands may vary by region; substitute a similar product.
B I RT H DAY C H E E R
IBP/Tyson Beef Top Loin Steaks (New York) and Mushroom Kabobs
Is there any aroma more tantalizing than that of the backyard grill covered with thick, juicy steaks? Steaks are always a treat, especially on a birthday. 6 large cloves garlic, minced 5 teaspoons lemon pepper 1 tablespoon dried oregano 2 pounds medium mushrooms 1 large red onion, cut into 1-inch pieces
cup olive oil
12 lemon wedges 4 boneless beef top loin steaks (New York), cut 1 inch thick (about 21/2 pounds)
cup crumbled feta cheese (optional)
1. Blend rub ingredients: garlic, lemon pepper and oregano. Combine mushrooms, onion, oil and 2 teaspoons of rub in medium bowl. Thread mushrooms and onions onto 12 12-inch metal skewers. Finish with a lemon wedge. 2. Press remaining rub onto steaks. Grill steaks over medium coals, uncovered, 15-18 minutes for medium-rare to medium, turning occasionally. Grill kabobs 6-8 minutes, or until mushrooms are tender, turning occasionally. 3. Remove vegetables from skewers; toss with cheese. Carve steaks. Makes 8 servings.
IBP and Tyson Foods
IBP started providing beef for consumers in the early 1960s, and is now part of the Tyson Foods family. No matter what the occasion, Tyson Foods chicken, beef and pork products become the main attraction of a meal that brings family and friends together.
Grower Direct Romaine Salad with Bing Cherries
2 heads Grower Direct romaine lettuce, chopped* 1 cup crumbled feta cheese
cup diced green onion, some green included
2 11-ounce cans mandarin oranges, drained 2 cups 1/2-inch cubes smoked turkey 1 1/3 cups California Bing cherries, halved and pitted
cup extra-virgin olive oil cup balsamic vinegar
2 tablespoons stone-ground mustard 2 teaspoons honey
Freshly ground pepper to taste Combine first 6 ingredients in a large bowl. Whisk together oil, vinegar, mustard, honey, salt and pepper. Drizzle vinaigrette over salad and toss. Makes 8 servings.
*Brands may vary by region; substitute a similar product.
B I RT H DAY C H E E R
King Pak Twice-Baked Potatoes
A perpetual favorite, baking potatoes are low in moisture and high in starch. 8 large, uniform King Pak baking potatoes 8 tablespoons butter Salt and pepper 1 cup hot milk Cheddar cheese, shredded Parsley, chopped Preheat oven to 400°F. Wash and gently scrub potatoes with brush. Bake 45- 60 minutes, or until tender. Cut off top third of each potato, scoop out insides and mash. Add butter, salt and pepper to taste, and milk. Beat until fluffy. Fill shells with mashed potatoes and top with cheese and parsley. Reduce oven to 375°F and bake 12 -15 minutes. Makes 8 servings.
Seald Sweet Florida Citrus Grilled Steak
If you’re looking for something a little more fruity-sweet, we suggest this marinade. 3 tablespoons ground thyme 3 tablespoons garlic powder 3 tablespoons onion powder 3 tablespoons paprika 2 teaspoons dry mustard 2 teaspoons brown sugar 1 tablespoon Worcestershire sauce 3 Seald Sweet Florida grapefruits, peeled and sectioned 8 New York strip steaks
Mott’s Apple Sauce Scalloped Potatoes
Here’s another way to serve potatoes, this time by adding apple sauce and Cheddar cheese. 1 tablespoon butter 2 tablespoons flour
cup skim milk
1 cup Mott’s Apple Sauce 1 1/2 cups (about 4 ounces) grated extra-sharp Cheddar cheese 1 teaspoon salt
teaspoon ground black pepper
cup Florida grapefruit juice
Mix dry ingredients together in a small bowl. Spread Worcestershire sauce over grapefruit and steaks. Rub the spice mix over the steaks. Grill, using 1/4 cup grapefruit juice to baste. Makes 8 servings.
1 pound (about 4 medium) baking potatoes, peeled, cut into 1/8-inch rounds
cup Italian-style bread crumbs
Preheat oven to 350°F. In saucepan, melt butter over low heat and whisk in flour. Continue whisking 2 minutes and then add milk and applesauce. Whisking, bring sauce to boil and simmer until thickened, about 3 minutes. Remove from heat and add cheese, salt and pepper, stirring until melted. In greased 8-by-8-inch baking dish, add potatoes and sauce in alternating layers, beginning with potatoes. Sprinkle with bread crumbs and bake, uncovered, until potatoes are tender and top is golden brown, about 1 hour. Makes 8 servings.
B I RT H DAY C H E E R
Sprinkle with the remaining chocolate chips and nuts. Costco Employee Pennie Clark Ianniciello 4. Pour hot water over them and soak 5 minutes. Add 2 pounds of your favorite mousse filling: chocolate. white whipped icing or real cream cheese icing. 3. apricot. Just special-order a half sheet cake from your Costco bakery. Makes 12 servings.F R O M T H E E M P L O Y E E ’ S K I T C H E N Pennie Clark Ianniciello’s Mom’s Cake “My mom’s cake is the best. complete with your personalized inscription. Frost hot cake with a thin glaze of confectioners’ sugar or frosting. and they’re all rich. B I RT H DAY C H E E R . each cake is finished with a handmade three-dimensional design by a skilled decorator. or until a toothpick inserted in the center comes out clean. The cake selections are white. For the final touch. eggs. Combine dates. Bake 40 minutes. Pour into a greased 9-by-13-inch pan. 5. Preheat oven to 350°F. cocoa and vanilla with butter mixture. 2. Add baking soda to dates. It’s up to you to provide the candles. or until soft. and then one of five different frostings: white or chocolate. moist and full of flavor. Cream butter/shortening and add sugar. Costco Cakes You say you need a cake for 48 of your closest friends? That’s not a problem at Costco. What more can we say? 1 teaspoon baking soda 1 cup sliced pitted dates (cut in thirds) 1 cup hot water 1/2 1/2 cup butter cup solid vegetable shortening 1 cup sugar 1 3/4 cups flour 2 eggs 2 tablespoons cocoa 1 teaspoon vanilla extract 1 1/2 cups chocolate chips 1/2 cup chopped nuts (preferably walnuts) 1. light rich chocolate.” wrote this Costco employee. flour. It is the best value around and will serve at least 48 party guests. chocolate and carrot. Stir in 1/2 cup chocolate chips. vanilla cheesecake or strawberry.
Whether it is because of a lack of time or a shortage of ideas. You might want to photocopy this section and keep it near at hand so that when the mood strikes. frozen entrées. A vast percentage of Americans don’t get around to deciding what they are serving until right before the evening meal. precut and cleaned salad mixes. vegetables. and much more. meats and cheeses. M E N U Lunch Bear Creek and Sea Watch International Rich Clam Chowder page 216 Chicken of the Sea Smoked Gouda Tuna Melt page 216 Pocket Meals Stuffed Sandwich with Italian or Fresh Tomato-Yogurt Salad page 217 Pierre Foods Chicken Sandwiches page 217 Dinner Hormel/Stagg Classic Ranchero Chili Pie page 218 El Monterey Burrito Cacerola page 218 Rich-SeaPak Popcorn Shrimp Pita Envelopes page 218 Fish House Foods Solution for Unexpected Company page 218 Quick Parties Schwan’s Pizza Story and Topping Tıps page 219 Countryside Baking Old World Fruit Rugala à la Mode page 219 A Costco Rotisserie Chicken Love Affair pages 220-221 Products to Make Cooking a Breeze pages 222-223 215 . including packaged entrées. you are not alone.W e all have those days. weeks or months when preparing a good-tasting meal is just out of the question. you’ll be ready to have Costco do the cooking. ready-to-eat foods. This is where Costco steps up to the table with phenomenal mealtime options.
Shake the Bear Creek can well and measure 2 2/ 3 cups of soup mix. uncovered. Grill until golden brown on both sides. 1 quart water 1 1/3 cups Bear Creek Creamy Potato Soup Mix (dry) 1 14 3/4-ounce can cream-style corn Tail end section of salmon fillet. Top with tomato. New York. add more clams and juice. Whisk into the warm water. Drain and reserve liquid from both potatoes and corn. bacon and second slice of bread. the only dirty dish will be the grilling skillet. 2 tablespoons butter 1 cup freshly chopped celery 2 cups water 3 pints half-and-half 2 2/3 cups Bear Creek Country Kitchens Creamy Potato Soup Mix (dry) 1 cup Sea Watch Chopped Clams. Bring water to a boil. *Brands may vary by region. Montana. Smoked Gouda Tuna Melt If you prepare this spread early in the day and then microwave and refrigerate the bacon. Bring to a boil in 2 cups water and 216 COOK’S TIME-OUT . 15 minutes. cooked bacon. Peel and cut potatoes into soup-size pieces. Whisk in soup mix and reduce heat to medium. uncovered. Stir tuna and cheese mixture together. *Brands may vary by region. Costco member says that with her tip. Costco. heat corn. 2. California. Spread tuna on 4 slices of bread. Whisk in soup mix and clams with juice. 2 medium potatoes 15-ounce can corn Bear Creek Cheddar Broccoli Soup Mix (dry) Salt and pepper Bacon bits (optional) 1.Lunch Bear Creek and Sea Watch International Chicken of the Sea Hearty Clam Chowder Here’s an easy way to change creamy potato soup into clam chowder. cut in 1/2-inch cubes Dash (or few) hot sauce 1. Makes 4-8 servings. blend cream cheese and Gouda. Costco member.” wrote this Babylon. you’ll never have to eat potato soup the same way twice. Simmer 10 minutes. substitute a similar product. cook until tender. Costco member. green chilies. softened 1/2 pound smoked Gouda cheese. Member Tips Carmelita Downey’s Bear Creek Soup with Salmon “Here’s my recipe for an awesome salmon chowder. At the end of her e-mail she added. Here are some of the ingredients she recommends adding to Bear Creek potato soup: cheese. Mary Scheer’s Tips for Bear Creek Soup This Billings. Butter outside of bread. While potatoes are cooking. Add remaining ingredients and continue cooking until salmon pieces are cooked. cooked ham. grated 2 6-ounce cans Chicken of the Sea Premium Albacore Tuna in water. a great way to use that skinny tail end on those beautiful sides of Costco salmon. 3-5 minutes. Reduce heat to medium and simmer. and put in a large saucepan. Whisk in half-and-half and return to boil. Add enough warm water to the reserved potato and corn liquid to measure 8 cups. stirring occasionally. Cover potatoes and corn to keep warm. Makes 6-8 servings. Add salt and pepper to taste. Add cooked potatoes and corn to soup. For heartier flavor. for being in Billings for us. Makes 8 servings. “Thank you. 3. cooked crisp Butter In food processor. Cook. pureed homemade vegetable soup and dehydrated vegetables. too. substitute a similar product. stirring occasionally. plus 1/3 cup clam juice* Salt and pepper In a 2-quart saucepan add butter and celery to water and bring to a rolling boil. drained* 8 slices bread Sliced tomatoes 8 slices bacon. 2. Add salt and pepper to taste. Terri Franklin’s Corn and Cheddar Broccoli Chowder Here’s another quick-and-easy fix for unexpected company from a Sacramento. 1 8-ounce package cream cheese. on medium heat 10 minutes. ” And we thank you. Makes 4 servings. Garnish with bacon bits and serve with bread.
garlic powder and salt Combine tomatoes. crisp salad. and serve with black beans and rice. substitute a similar product. FRESH TOMATO-YOGURT DRESSING 2 Roma tomatoes. grainy mustards. relishes. Sicilian-Style: Add 1/4 cup marinara sauce. Pour into a double boiler and add oil.Pocket Meals Stuffed Sandwich with Lunch Hour? A true lunch hour is now considered a luxury— the average American finishes the day’s second meal in a rapid 24 minutes. fruit. COOK’S TIME-OUT . oregano and basil Dash each of cayenne. pita bread. A 1999 American Dairy Association and National Cheese Institute survey indicates that the favorite foods for lunchtime are cheese. Thaw sandwiches. and serve with mayonnaise or ranch dressing. *Brands may vary by region. This compressed eating time necessitates foods that are convenient. peeled and chopped 2 tablespoons each red wine vinegar and lemon juice 1/4 1/2 Cheese Statistic Americans’ top five lunchtime cheeses: Cheddar (45%) Swiss (38%) American (33%) Monterey Jack (10%) Provolone (9%) cup each extra-light olive oil and plain nonfat yogurt teaspoon each dry mustard. 1 slice romaine lettuce and 1 slice tomato. add toppings and heat according to package directions. Pierre Foods Chicken Sandwiches These Pierre Flame Broiled Chicken Sandwiches* also make a satisfying dinner offering when accompanied by a small green salad or fresh fruit. sugar and egg in blender at high speed 30 seconds. muffins. ITALIAN SALAD DRESSING 11/2 cups bottled Italian dressing 2 tablespoons grated Parmesan cheese 2 tablespoons sugar 1 large raw egg or 2 tablespoons mayonnaise 1/4 cup oil Combine dressing. 1/2 cup roasted vegetables and sliced mozzarella cheese. When preparing sandwiches. or until smooth. yogurt mixed with garlic and cucumbers. such as bagels. Chill several hours before serving. Chicken Santa Fe: Add 1/4 cup salsa and 1 slice Monterey Jack cheese to the chicken. Chill overnight before serving. vinegar and lemon juice in blender at high speed. Parmesan. Italian or Fresh Tomato-Yogurt Salad A Pocket Meals Sandwich goes nicely with a small. salad and chicken. Spread your filling out to the edge of a sandwich. Caesar Chicken: Add 1/4 cup Caesar salad dressing. use a variety of breads and spreads. Sandwich Tips Sometimes all it takes to spice up lunch is a change in presentation. diverse and less filling. Here are two salad dressings that work well with this lunch. 1 slice lettuce and 1 slice tomato. so that the first bite is as good as the last. BLT Chicken: Add 2 strips cooked bacon. and chutneys. Add other ingredients. Whisk over gently boiling water until it begins to thicken and egg is cooked. blending again at medium speed.
Makes 8 servings. combine rice. cored. julienned 1 red bell pepper. 3 cups instant rice 3/4 1/2 cup chunky salsa cup water cup crushed tortilla chips 1 cup shredded Cheddar cheese 2 tablespoons chopped green onions Preheat oven to 425°F. Stuff into pita bread halves and serve immediately. mix sour cream. simply preheat the oven to 350°F. or until hot and bubbling. Spread over chili.Dinner Hormel/Stagg Classic Ranchero Chili Pie Plan ahead for one of those nights when cooking is just out of the question by baking and then freezing this pie. 1 19-ounce can Hormel/Stagg Classic Chili 1 9-inch piecrust. drained 3/4 El Monterey Burrito Cacerola No one will ever guess that this dish was prepared in less than 10 minutes. place the oven-ready package on a cookie sheet. lime juice. Reheat at 375°F for 10 to 15 minutes. substitute a similar product. or until the fish flakes easily. baked 1 cup sour cream 1 2 1/4-ounce can chopped olives. Spread mixture evenly to cover bottom of pan. Prepare shrimp according to package directions. 218 . enhances the flavor of the salmon and keeps it moist. and garnish with sliced olives. drained Preheat oven to 350°F. seeded and julienned 1 cup diced mango 1 cup plain low-fat yogurt 2 tablespoons lime juice 1 tablespoon chopped fresh mint 1 cucumber. In a bowl. *Brands may vary by region. peeled. Cover and bake 45-50 minutes. Makes 8 servings. In a 9-by-13-inch baking pan. seeded and chopped 11/2 pounds SeaPak Popcorn Shrimp 4 pieces pita bread. Heat pita bread in oven 15-20 seconds. Chill. a combination of cheese. Fish House Foods Solution for Unexpected Company Costco’s Stuffed Salmon is the perfect answer for unplanned dinner guests. 8 El Monterey Shredded Beef & Cheese Burritos. cut in half Preheat oven to 400°F. Broiling or barbecuing also are suggested cooking methods. shrimp. Makes 6 servings. salsa and water. To serve. Sprinkle top with green onions. sprinkle with shredded cheese. frozen* 4 ounces diced green chiles (half of small can) 8 ounces shredded Cheddar cheese 3 ounces canned sliced olives. Combine yogurt. Bake 10-15 minutes. Rich-SeaPak Popcorn Shrimp Pita Envelopes Rich-SeaPak credits television chef Frank Terranova for the creation of this tasty. pepper and mango. Combine lettuce. Quickly add shrimp to the lettuce mixture and drizzle with yogurt dressing. easy Greek-style dinner or lunch sandwich. olives and tortilla chips. onion. Sprinkle cheese over filling. Arrange burritos side by side over rice mixture. Set aside. and bake for approximately 15 minutes. 2 cups shredded romaine lettuce 1 red onion. Pour chili into piecrust. The stuffing. rice. imitation crabmeat and seasonings. mint and cucumber. Spread chiles evenly over burritos.
because new food selections are always showing up. she reports. Uncover and bake 15 more minutes. Top with 1/ 2 of the mozzarella. Sprinkle the dessert with cinnamon or drizzle with your favorite ice cream topping. extra cooked ham and sautéed mushrooms to another. All you have to do is remove four pieces of apple cinnamon or raspberry walnut rugala* per serving from the package and reheat for 4 minutes at 350°F. Countryside Baking has taken all the hassle out of this delicacy. You can put it together in the morning before work. 1 package (double casserole) frozen eggplant lasagna. Muenster. Cover with foil and bake 30 minutes. Emmental. overlapping the edges slightly. Sprinkle with 2 cups or more chicken. He took his ice cream to homes. your taste buds will never get bored. ham and pineapple to the other. Preheat oven to 350°F. and repeat the layering process. and then perhaps banana. *Brands may vary by region. plan a quick party the easy way — just heat up a pizza and serve. 2. Makes 8 servings. Their pizza brands include Tony’s. member’s secret. whole and sliced What’s more. Costco Tip: To add a little extra pizzazz to a pizza party. we suggest adding toppings to 3 out of 4 equal sections of each pizza and then letting people select their favorites. Hawaii. Bake 45 minutes. Serve with green salad and crusty bread. Heat oven to 350°F. COOK’S TIME-OUT 219 . unthawed 10-ounce box chopped frozen spinach. or until bubbly. Countryside Baking Old World Fruit Rugala à la Mode Rugala. Cover with another layer of ravioli and the remaining sauce and mozzarella. 3. Cheddar and provolone cheeses • Sliced roast beef • Black Forest and honey-baked hams. Place 1 lasagna in the bottom of the casserole. As for the last section. So. 4-4 1/ 2 pounds) • Chicken enchiladas • Stuffed salmon • Salmon Milano with basil pesto butter • Chicken Caesar salads and more • Luncheon-perfect hye rollers (turkey. Frozen pizza was added to the delivery trucks in 1965. we just had to share this Volcano. substitute a similar product. Today. 4. and then pop it in the oven as soon as you get home. Spread 1/ 3 of pasta sauce evenly in the bottom of the pan. For example. Mix spinach and ricotta and spread over ravioli. 3. Arrange three rows of ravioli. Lightly oil a 4-inch-deep casserole dish that conforms to the size of the partially defrosted lasagna. Conard Eyre’s Oooooo La La Lasagna Given the name and a note saying that no one will ever know how simple this dish is. 2. then half of the artichoke hearts and half of the cheese. leave it alone for the purists in the crowd. Since then the company has expanded greatly. Cover dish with foil. sent in a quick-and-easy recipe. Arizona. fresh garlic and a drizzle of olive oil to one section. quartered 4-5 cups grated mozzarella 1. Costco’s Deli Delight Costco’s Deli offers a smorgasbord of freshly prepared ready-made meals and products. thawed and squeezed dry 8 ounces ricotta or cottage cheese 8-ounce bag shredded mozzarella 1. Schwan’s is the world leader in frozen pizza production. to cover the bottom of the pan. Red Baron and Freschetta. 26-ounce jar pasta sauce 1/2 bag of four-cheese ravioli (about 18 pieces). or until hot and bubbly. Place the other lasagna on top of this mixture. which makes it an ideal dessert for unexpected guests. • Rotisserie chicken and baby back ribs • Take-N-Bake pizza (18 inches. Member Tips Marlene Wright’s Ravioli Lasagna Tip This Costco member from Tucson. Remove from oven and let sit 10 minutes. Arrange the 4 warmed pieces of rugala around the outside of a dessert plate and place a large scoop of vanilla ice cream in the center. pronounced rug-gala. is a rolled pastry made of paper-thin dough that was created by the royal chef for the king of Hungary in 1522. boned and cut into 1-inch pieces 3 cups marinated artichoke hearts. Coat a 9-by-13-inch pan with cooking spray. Make sure your casserole is completely covered with cheese. Swiss cheese and cranberry dressing) • Party platters of assorted meats and cheeses or vegetables • Chicken strips • Sliced turkey breasts • Imported Swiss. you might add cooked shrimp. Serve with salad and bread sticks. partially defrosted 1 roasted chicken. and the route delivery system was born. Makes 12 servings.Quick Parties Schwan’s Pizza Story and Topping Tips Marvin Schwan began Schwan’s Home Service in 1952 with one 1946 Dodge panel van and 14 gallons of ice cream.
quiches. celery. and cook them on low. Arizona. No more disinfecting my kitchen counters after raw chicken. “I save the bones and skin from 2 Costco rotisserie chickens and put them into an electric slow-cooker overnight. pot and all.” Here is just a smattering of the dozens of recipes we received for Costco’s Kirkland Signature Rotisserie Chicken. you can make some super-concentrated stock. I debone the rest and freeze the white meat and dark meat in separate freezer bags for later use in chicken enchiladas. chicken salad. cover with water and add whatever is on hand. ” reports this Costco member from Dana Point. and we are sure this member agrees. After a hard day’s shopping at Costco. leeks (no need to peel — just throw it in).99 chicken. 220 . Thank you. I seal it with my Food Saver Vac 1050 (another Costco purchase) and it will keep for months in the freezer! All that with a $5 chicken!” Makes cents to us. 2 cups each. “I wanted to share with you what I’ve been doing with the tasty and economical cooked rotisserie chicken you sell. I don’t have to cook that night!) The next night. That way. I shred what is left off the bone and make chicken salad or enchiladas. carrots. You could make chicken soup at this point. We get double duty from a $4. Once I get them home. After it jells. I buy 2 or 3 at a time. Costco. in the fridge. I bring it home for dinner the first night. Lisa Jakob’s Chicken Stretch Lisa Jakob of Albuquerque doesn’t mince words when talking about Costco’s rotisserie chicken. I measure out 2 cups and put that into a freezer baggie and after folding it over. Whatever you choose to do. and strain it the next morning. etc. California. plus having 3 meals for 2 people. and it cooks down to a most flavorful chicken gelatin glace. you’ll have the best-tasting chicken stock in the world to do it with! Talk about a no-brainer! If you choose to. bring it back up to a boil and continue to simmer. I always buy an extra one for that night’s dinner! Thanks for making my life so much easier. Bring to a boil and simmer until bedtime. and I’m always prepared to make a wonderful meal for my family and friends!” Emma Dueck’s Slow-Cooker Stock “We buy your roasted chicken each week and enjoy them so much. Then I make chicken stock: throw the carcass in a pot. pasta. I have 3 or 4 bags.Patty Andersen’s Chicken Stock We can’t think of a more heavenly place for a Costco warehouse than Paradise Valley. filled to the top with water. I strain the broth and let it cool in the refrigerator. I cut them up and freeze the drumsticks for school lunches and after-school snacks. The next morning. In the morning. put it in the freezer. rice. etc. You can put the whole thing. low-sodium chicken broth that can be used in place of water for soups. such as onions. “I love your rotisserie chicken. (Yeah. of pure low-fat.
“Our family of seven makes quick work of it. “I always purchase the rotisserie chicken.” says this Superior. chopped 2 garlic cloves. onion and garlic in pot and bring to a boil. Strain. First I cut up the chicken and shred in smaller pieces. sliced 1/2 cup rice or 1 cup noodles Combine carcass. 221 .” Sara Bulow’s Costco Chicken Soup “My husband loves to pick up one of your delicious rotisserie chickens at least once a week. Return the meat to the soup. I have my oil already at 400°F on the stove. Use the leftovers to create another soup. water. corn tortillas and guacamole from Costco. The next day I put the leftovers to work making a scrumptious chicken soup that leaves our house smelling like Grandma’s. I warm up the tortillas in the microwave and then put the Costco shredded chicken in the tortillas and roll them up and fry them about 1 minute. Thank you. Add salt or bouillon to taste. Costco. sliced 2 stalks celery. until brown on both sides. Cover and simmer 1 hour. This is everyone’s favorite. but I don’t toss out the leftovers. Then I remove them and put them on a rack.” 1 rotisserie chicken carcass (include the drippings in the bottom of the pan) 4 cups water 1/2 onion. member will now know the trick behind her famous chicken flautas. quartered 15 baby carrots.Martha Ruiz’s Quick Chicken Flautas Friends and family of this Salida. whisk in a can of cream of chicken soup after all the other ingredients are ready. Add carrots. Colorado. I add the guacamole and salsa and serve. celery and rice or noodles and simmer until tender. California. and no one knows how I get my flautas to taste the way they do. For a thicker soup. or until the remaining chicken falls from the bones. member.
Products to Make Cooking a Breeze We’d like to suggest a few kitchen accessories that are sure to make your time in the kitchen faster and more enjoyable. it is Cuisinart. requires less preparation of fruits and vegetables and extracts more juice from less produce. The SmartPower Duet makes kitchen chores easy with its three-cup work bowl. 222 COOK’S TIME-OUT . up to 10 cups of coffee-bar quality can be made at one time. this brushed stainless steel. Cuisinart Five-Speed Duet Blender/ Food Processor Imagine a machine that performs the duties of both a premium blender and a food processor. Cuisinart Grind & Brew Programmable Coffee Maker What could be better than having a cup of coffee waiting for you? With this remarkable coffeemaker. or the ability to prepare beautiful food. 40-ounce glass blender jar and 350 watts of ice-crushing power for smooth frozen drinks. reversible slicing/shredding disc. Cuisinart Kitchen-Friendly Products The name says it all: cuisine art. There is no processing mess. with its extra-wide feed tube (31/2 inches) and high-speed motor. set the number of cups and walk away. and the drinks are delicious. contemporary-look Waring juicer. The water temperature can even be personalized to your exact preference. maintenance worries are all but eliminated. add water. If there was ever a company that helps a cook create gorgeous fare in short order. cleanup is quick and easy. Good nutrition has never been quicker or easier. and all you have to do is pour whole beans into the grinder. Waring Health Juice Extractor with 32-Ounce Stainless Steel Juice Collector Ideal for today’s fast and healthy lifestyles. stainless steel food processor and blender blades. With its self-clean setting and time-to-clean monitor.
increased the work-bowl capacity and added highperformance features. riveted handles. how-to video. the parts are dishwasher safe. chips. even using metal utensils. the longest in the industry. What’s more. COOK’S TIME-OUT 223 . An added bonus is the stainless steel steamer insert for cooking vegetables and reheating food. which has nearly 100 years of experience. Today. This nonstick surface features the NeverStick. Wearever. the Cuisinart food processor revolutionized the way people prepared food. Costco Tips: • Great for low-fat cooking and made in the U. shreds. ergonomically designed. can not only shorten the time spent in the kitchen but also make it a pleasure. spatula. stainless steel chopping / mixing blade. and stainless steel slicing and shredding discs. Wearever 14-Piece Aluminum Cookware Collection Wearever is the best choice for those who want to toss all their dirty cookware in the dishwasher at the end of a meal. with its uncompromising quality and ability to speed meal preparation by acting as both a processor and mixer.A.Cuisinart Custom Prep 11 Food Processor When it was introduced at the National Housewares Exposition in Chicago (1973).S. This set is made with a porcelain exterior that’s both chip and scratch resistant and can be used on gas. electric and glass-top surfaces or in the oven up to 350°F. stay-cool. It also features silicone soft-grip.cup work bowl. slices. is so confident about its cookware that it is the first in the industry to offer a lifetime guarantee. Cuisinart has improved the processor motor. • Soak in warm soapy water to remove tough spots where the food is sticking. as well as see-through glass lids and anti-warp disc-bottom pans for even cooking. mixes and purees. Included is an extra 11. • Never try to process dough that is too stiff to knead by hand. Cuisinart’s Custom Prep 11 (11-cup) Food Processor. Helpful Tips: • The Supreme Wide Mouth Feed Tube is two and a half times the size of any other food processor’s feed tube. NeverScratch promise that there will be no sticking or scratching under normal conditions. Over the years. • The Custom Prep 11 is backed by a 10-year warranty. This easy-to-use appliance with its revolutionary motor of alternating speeds kneads. stainless steel dough blade that kneads up to 2 1/2 pounds of dough in seconds.
Kingsburg Apple Asian Pear and Pluot Salsa page 230 Pacific Seafood Oyster Stew page 230 Metz Fresh Spinach Salad page 230 Greenstripe Grape Tomato. For those staying home. with preparations done in the cool of the evening. Editorial Director page 233 225 . Cajun Aioli for Steak or Chicken and Strawberries and Sweet Vanilla page 231 Rainy Day Beach Party Pat Volchok. by decorating with shells... these fundamentals are imperative for beachcombing and enjoying the scene. Keep things simple and organized. always being mindful of local marine and plant-life regulations. So grab the marshmallows and skewers and have a ball! M E N U Picnic Packin’ … the Costco Way Pat Volchok. others will make do by staying home and enduring.T he heat wave arrives and the asphalt seems to be melting.. While some are lucky enough to escape to the shore. driftwood. either real or imagined. Pasta and Chicken Salad page 230 McCormick’s Broccoli Salad. In either case. rocks and sand. Take advantage of your surroundings. it’s a perfect time to gather friends and family and have a blast of a party. Editorial Director Duni Dester Outdoor Dining Tips At the shore .. it makes the heat more manageable. For those going to the beach. Coca-Cola Barbecue Sauce page 227 page 226 page 226 Snapple Marinated Chicken Wings Sun World Pecan Chicken Salad page 227 page 227 Sunny Cove and Kirschenman Ginger Honey Fruit Salad and Red and White Potato Salad page 228 Nancy Colavito’s Delano Farms and Four Star Fruits Grape Ambrosia page 229 Brown & Haley Almond Roca Quick-and-Easy Cookies page 229 Jolly Time Rocky Road Peanut Butter Popcorn Bars page 229 In the city .
serving utensils. prewrap plastic silverware in napkins tied with raffia or ribbon for ease of distribution. By Pat Volchok. Fill plastic jugs three-quarters full of drinking water. blanket. plastic bag for garbage. They will slowly thaw in the car and still be chilled when it’s time to eat. forks. and then mix and match to create your own distinctive style! • Keep a supply of paper goods (table cover. beach towels. 226 S U M M E R B E A C H B L A S T. propane starter and skewers. Make sure food is well wrapped to keep it tasting fresh and to give fragile items extra cushioning in hard plastic containers. Add a blanket on top for sitting. • For a picnic. firewood. salt and pepper. so take two vinyl tablecloths and spread one vinyl side down to inhibit moisture. Here are some suggestions for setting an easy summer table or putting on a picnic using Duni products: • Wondering what to do with a few leftover napkins and plates? Purchase an additional wide array of colors. paper towels. Use the other one as a tablecloth. plates. as they are water resistant. • Use Duni Dunicel or Dunisilk table covers when dining outside. Editorial Director B e prepared. extra-large resealable storage bags for beachcombers. napkins. plus institutional lines. Basic tools might include: pocketknife with corkscrew. glasses. and freeze. premoistened towelettes. lemonade or ice tea. Freeze wet sponges and place them in resealable plastic bags to use as additional coolants in the ice chest and then as cleanup tools after the picnic. cups and plates) on hand so that it’s a snap to pack for an unplanned picnic. knives. sand and all. The best picnic spot might still be damp.Duni Dester Outdoor Dining Tips Duni Dester offers a wide variety of highquality products for the home and office. and a gust of wind will blow the untethered cloth up and over the food. cutting board. patterns and textures. Just remember to anchor the corners with rocks and never food containers. someone invariably will pick up a container. A T T H E S H O R E O R I N T H E C I T Y . two vinyl tablecloths.
2 cups 1/2-inch cubes cooked chicken 1 1/2 cups halved seedless Sun World red. Bring to a boil over medium heat.At the shore… Coca-Cola Barbecue Sauce Take the worry out of your playtime at the beach by grilling your foods at home and transporting them to your seaside party in a cooler. just for Costco members. salt. grapes. This marinade was created by Snapple using their all-natural (except diets) beverages containing no preservatives. preheat oven to 450°F. Place wings in a pan and bake 30 minutes. cup thinly sliced green onions teaspoon salt teaspoon ground black pepper 1 cup mayonnaise 1/ 4 1/ 4 1 tablespoon fresh lemon juice 12 slices bread or 6 rolls Lettuce Combine chicken. celery. so why not make everyone happy by preparing this one dish. filled with juicy grapes. basil. When ready to cook. or until thoroughly cooked. Soak overnight in Lemon Tea. no artificial flavorings and no chemical dyes. Pour mixture on the wings and blend well. Napkins are a must! 1 cup Coca-Cola 1/2 cup butter or margarine 2 cups Worcestershire sauce 11/4 cups ketchup 4 teaspoons sugar 1 tablespoon salt 1 tablespoon pepper Combine all ingredients in a large saucepan. then reduce heat and simmer 30 minutes. Makes 6 servings. green or black grapes 1/ 2 cup diced celery cup hot sauce 1 cup toasted and coarsely chopped pecans 2 tablespoons chopped fresh basil 1/ 2 Cut slits in the wings. Brush sauce onto meat or chicken as you grill. and offering sliced rolls on the side? Just remember to keep the salad iced in a cooler until ready to serve. mayonnaise. Add to the hot sauce. stirring frequently. Makes 4 1/2-5 cups. Mix cornstarch into a smooth paste with 8 ounces warm water. pecans. Snapple Marinated Chicken Wings If you’d like to give your picnic a little kick. these spicy chicken wings will do the trick. pepper and lemon juice and mix well. 24 chicken wings 16 ounces Snapple Lemon Tea 4 teaspoons cornstarch 1/2 Sun World Pecan Chicken Salad There are those who like salads and those who prefer sandwiches. S U M M E R B E A C H B L A S T. onions. A T T H E S H O R E O R I N T H E C I T Y 227 .
shake dressing to blend and combine with potatoes. stored in plastic bags in the cooler and tossed with dressing at the last second. julienned 2 each red. seeded and julienned Boil potatoes in salted water until barely done. A T T H E S H O R E O R I N T H E C I T Y . Place mustard. slowly drizzle in olive oil to emulsify. cored. garlic and lemon juice in a food processor. grapes. Makes 8-12 servings. onion and peppers. oranges and peaches 1/4-1/2 cup diced candied ginger 1/2 cup chopped walnuts Combine yogurt or mayonnaise with honey. Refrigerate sauce and prepared fruit until ready to serve. Cool and then cut into quarters. Store dressing in a jar in the refrigerator. about 15-20 minutes. Top with candied ginger and chopped walnuts. cup plain yogurt or mayonnaise 1/4 cup honey 8 cups sliced Sunny Cove and Kirschenman watermelon. Makes 8-12 servings. Carefully blend fruit and sauce. Store in refrigerator until ready to use. Ginger Honey Fruit Salad Red and White Potato Salad 228 S U M M E R B E A C H B L A S T.Sunny Cove and Kirschenman Sunny Cove and Kirschenman Ginger Honey Fruit Salad Beach salads should be prepared at home. With motor running. 1/2 Red and White Potato Salad 12 small Sunny Cove and Kirschenman red potatoes 12 small Sunny Cove and Kirschenman white potatoes 2 teaspoons Dijon mustard 1 clove garlic 1/2 cup fresh lemon juice 1 cup olive oil Salt and pepper 1 red onion. To serve. Recipes provided by Pat Volchok. yellow and orange peppers. Add salt and pepper to taste.
S U M M E R B E A C H B L A S T. Mix well. Add sour cream and whipped topping. juice drained and reserved 16 ounces sour cream 8 ounces frozen whipped dessert topping 3 6.ounce cans mandarin oranges. drained 1 cup halved seedless Delano Farms/ Four Star Fruits green grapes 8 ounces (1 cup) mini marshmallows 1/4 cup shredded coconut Costco Member Nancy Colavito Mix pudding and pineapple juice with a whisk.1. Beat and add eggs. New Jersey. *Brands may vary by region. pressing lightly. 1 cup butter. sugar. Mix flour. brown sugar and vanilla together until smooth. Drop batter by well-rounded teaspoonfuls onto greased cookie sheet. Press into buttered 9-inch square baking pan. or until slightly brown on the bottom. In saucepan. baking soda and salt together. A T T H E S H O R E O R I N T H E C I T Y 229 . boil 3 minutes. Remove from heat. Bake 8-10 minutes. “This great summer dessert goes a long way. It’s cool and refreshing and can be made the night before. Pour over popcorn. Brown & Haley Almond Roca Buttercrunch Jolly Time Rocky Road Quick-and-Easy Cookies We doubt if even a little sand will stop these cookies from being devoured. Costco member read. substitute a similar product. heat corn syrup and butter to a boil over medium heat. Stir in Almond Roca. Drizzle over top. Peanut Butter Popcorn Bars Here’s how to guarantee a jolly time at the beach or at home: 3 quarts popped Jolly Time Pop Corn* 1/2 cup raisins 1 cup light corn syrup 1 tablespoon butter or margarine 1/2 1/3 3/4 1/2 1/2 cup peanut butter chips cup chunky or creamy peanut butter cup miniature marshmallows cup peanuts cup semi-sweet chocolate chips 1 teaspoon vegetable shortening Place popped popcorn and raisins in large bowl. Stir in peanut butter chips and peanut butter until smooth. softened 3/4 cup sugar 3/4 cup firmly packed brown sugar 1 teaspoon vanilla extract 2 eggs 2 1/4 cups unsifted flour 1 teaspoon baking soda 1 teaspoon salt 1 cup semisweet chocolate chips 1 cup milk chocolate chips 1 cup crushed Almond Roca Buttercrunch Preheat oven to 375°F. marshmallows and coconut. tossing gently to coat. Sprinkle with marshmallows and peanuts. Stir in chocolate chips. Cover and refrigerate. Cream butter. Cool several hours.” 1 box instant vanilla pudding 1 20-ounce can crushed pineapple. Add fruit. Makes 36 bars. Makes 6 dozen. Add gradually to butter mixture.F R O M T H E M E M B E R ’ S K I T C H E N Nancy Colavito’s Delano Farms and Four Star Fruits Grape Ambrosia The letter from this Whippany. Melt chocolate chips and shortening over very low heat. Makes 8 servings.
chili sauce. quartered or sliced Combine oil. pepper and chopped fresh basil to taste Cook pasta according to package directions and drain. cored and finely diced 3 Dinosaur Brand Pluots. mushrooms. toss spinach. finely diced 1 medium red onion. Use nonfat milk or nonfat half-andhalf instead of cream. chopped 1 bunch green onions. Add the cream and cook until hot. Blend well and chill overnight. sauté celery and onions in 1 tablespoon olive oil. finely chopped 1/3 jalapeño pepper. 5. substitute a similar product. Season to taste with salt and pepper (add garlic powder for a little zing). 2 Kingsburg Asian pears. Combine all ingredients in a large bowl and toss. A T T H E S H O R E O R I N T H E C I T Y .In the city… Pacific Seafood Oyster Stew If you can’t visit the shore. Makes 4-6 servings. 4. Pluots are a complex hybrid fruit that blends the delicious flavors of plums and apricots. Sauté until translucent. don’t overcook. Serve with grilled sliced Italian or French bread. Add a pat of butter for richer flavor. Kingsburg Apple Asian Pear and Pluot Salsa Asian pears are crisp and juicy like apples but have a distinctive texture. being careful not to burn. Makes 6-8 servings. Add oysters with their liquor and sauté until plump. salt. pepper. *Brands may vary by region. sugar. finely chopped 1/2-1 Greenstripe Grape Tomato. bacon and tomatoes with dressing to taste. Makes 6 servings. chopped 1 32-ounce jar Pacific Seafood SeaRock Shucked Oysters 6 cups cream or half-and-half Salt and pepper 1/2 Metz Fresh Spinach Salad 11/4 cups olive oil 7 tablespoons red wine vinegar 21/2 teaspoons salt 1/4 3/4 teaspoon pepper teaspoon paprika 1 teaspoon sugar 1 teaspoon creamy horseradish 3 tablespoons chili sauce 1 teaspoon prepared mustard 1/4 1/2 teaspoon minced garlic cup diced red bell pepper 1. Note: To reduce fat content. then why not bring a little of the shore to your party? Serve with oyster crackers. Allow to stand at room temperature 10 minutes. 230 S U M M E R B E A C H B L A S T. sliced thin 2 handfuls of baby spinach 8 ounces diced grilled chicken 1/2 1/4 Juice of one lime Salt to taste Combine ingredients in a medium bowl and serve with toasted baguette slices. melt butter over medium heat and add the celery and green onions. bag Metz Fresh packaged spinach leaves (approx. cup sliced pitted black olives 2 ounces red wine vinegar 6 ounces extra-virgin olive oil Salt. mustard and garlic. paprika. 2 tablespoons butter 1-2 celery stalks. Makes 10-12 servings. Before serving. tortilla chips or grilled fish. Pasta and Chicken Salad 8 ounces bowtie pasta 8 ounces Greenstripe grape tomatoes (1/4 of 2-pound container)* 1 garlic clove. 2. 10 cups. substitute a similar product. 3. *Brands may vary by region. seeded and finely chopped cup chopped cilantro of a sweet red onion. Serve in a large bowl. vinegar. garnished with the diced red pepper. In a medium-sized saucepan. 6. cooked and crumbled 4 medium tomatoes. horseradish. or 1 1/4 pounds)* 8 ounces sliced mushrooms 10 slices bacon.
Mix well and refrigerate at least 2 hours before serving. Makes 8 servings. Cook bacon over medium heat until evenly brown. Makes 8 servings. 2. sugar and mayonnaise. And just think. and the living is easy with McCormick spices and seasonings. In a large bowl. sugar and vanilla extract. Grill over a medium-high grill 5-6 minutes per side. 3. onion and raisins. In a medium bowl. staying in town means there’ll be no beach sand to clean up or coolers to unpack. Can substitute boneless. combine mayonnaise. Refrigerate at least 2 hours. Makes 8 servings. Before serving. Drain. 3. crumble and set aside. 2. Brush on both sides of steak before grilling. S U M M E R B E A C H B L A S T. A T T H E S H O R E O R I N T H E C I T Y 231 . 4. Wash and slice strawberries. 1 cup mayonnaise 2 tablespoons McCormick Cajun Seasoning or McCormick Bayou Cajun Seasoning 2 tablespoons orange juice 8 rib-eye steaks 1. In a large bowl combine strawberries. 2. McCormick’s Strawberries and Sweet Vanilla 8 cups fresh strawberries 1/2 cup granulated sugar McCormick’s Cajun Aioli for Steak or Chicken It’s summer in the city. combine the broccoli. skinless chicken breasts for rib-eye steaks. In a large bowl. whisk together the vinegar. Pour over broccoli mixture and toss until well mixed. toss salad with crumbled bacon and McCormick Salad Toppins.McCormick’s Broccoli Salad 1/4 pound bacon cup chopped red onion cup white wine vinegar cup sugar 4 cups broccoli florets 1/2 1 cup raisins 3/8 1/4 2 cups mayonnaise 1 1/2 cups McCormick Salad Toppins 1. McCormick Cajun Seasoning and orange juice. 2 tablespoons McCormick Vanilla Extract 1.
Editorial Director .By Pat Volchok.
the grass will at first begin to grow and then eventually turn dry and brown. make a quick trip to a nursery for a selection of ornamental grasses and white sand. Use potholders to remove the plate and place it on a heat-resistant surface until the marshmallows are completely cool. Fans can create an offshore breeze. as the pillows of fluff get quite large and can burn quickly. collectibles from past beach excursions and perhaps even some sand. While they may not look as beautiful as those toasted at the beach. Staple durable black plastic sheeting to both sides. Cook in the microwave for a minute or two. marshmallows can be carefully “toasted” in a microwave. begin by measuring the space and cutting a piece of plywood to fit the desired area. Carefully transfer your new grass to your chosen spot in the house and decorate with shells. In lieu of Frisbee. the cooked flavor is similar to that of their fire-toasted cousins. You may recall the Spring Afternoon “At Home” Tea Party (page 166). cut it to fit the plywood template and start hosing it off. Then. If no fireplace is available or you just can’t stand the thought of a fire. As before. You can easily bring the ambience of the beach into your own home with just a few fun decorations. everyone may have such a good time that the real beach won’t even be missed. . Do not water or let rain fall on the sod. Continue cleaning for two or three days. where a sod tablecloth was suggested. move the plastic-covered plywood to the garage or unfinished basement and lay the grass on top. To create a simpler beachscape. Place four to six large marshmallows an equal distance apart on a microwave-safe plate. What remains is something that looks remarkably like beach grass. but only if they face away from the sand. Protect the area to be covered with thick plastic or plywood. This time you must start your process about a month ahead by purchasing enough sod to either act as a runner down the center of your table or cover your fireplace hearth area. They must be carefully watched at all times. this rather inexpensive clump of grass also can be transformed into a wonderful beachscape. Who knows. Note: The plywood from the At Home Tea Party tabletop can be reused. Over the next few weeks. Unroll the sod outside. until they begin to brown.I f the weather has turned sour or you just can’t get to the beach. rocks. there’s no need to despair. until most of the mud has been washed away. play a few hands of Fish. Play soothing ocean music in the background. Surprisingly. Use shipwreck bottles as placecards. Mound sand in dune shapes and strategically place clumps of grasses and shells. driftwood.
She wrote. to send in recipes or tips using Costco products. but it seems especially appropriate these days. via The Costco Connection magazine. Vita Passion Crush and Kiwi–Key Lime Virgin Margarita page 237 East: Appetizers Richard Roberts’ Tomato-MozzarellaProsciutto Salad page 238 Melitta McGuire’s Fisherman’s Stew Boursin Party Dip page 239 South: Main Course Chandler’s Crabhouse “Seattle Style” Seafood Cioppino page 240 Delta Pride Grilled Catfish with Fresh Salsa page 241 Reynolds Baby Back Barbecue Rib Packets page 241 West: Main Course Kirkland Signature/Tyson Apricot-Honey Labor Day Chicken Dijon page 242 Bill Beeh’s Lamb Mango Tango page 243 The Oppenheimer Group and California Strawberry Commission Kiwi-Strawberry Chicken page 243 North: Desserts Candy’s Pecan Delight page 244 George Weston Bakeries Inc. The sophistication and breadth of knowledge shown by those who participated was outstanding. California. Everything can be found at Costco and is easily prepared. submitted a party so Costco-esque that we had to include it. “Our All-American Buffet was created more than a year ago. Separate food stations allow us to feature the best of America’s regional favorites. Candy Barnhart. Apple-Raisin Pandowdy page 244 Wally Amos’ Chocolate Chip Cookies with Pecans and Kimo’s Hawaiian Lemonade page 245 Del Monte Gingersnap Peach Crisp page 246 Primavera Cherry Pie page 246 page 238 page 239 New York Style Sausage Stuffed Bread 235 .W e asked our members. of Hollywood.” Sounds like a Costco all-American winner to us. M E N U page 236 Costco Member Candy Barnhart Decorations and Party Suggestions Drink Stations Talking Rain Ginger Sparkler.
could use Alabama’s state flower. For example. just purchase a number of appropriate maps. the orange blossom. depending on the season. Candy uses four helium balloons and writes a region’s name on each one.All-American Labor Day Sampler Decorations and Party Suggestions By Costco Member Candy Barnhart and Pat Volchok. Florida oranges to represent the state’s flower. the southern table arrangement. Editorial Director F or the All-American Labor Day Sampler. Party favors can be as simple as handing out boxes for leftovers and letting guests select their favorite regional flavors to take home. State flag and flower information and products can be found on many e-commerce Web sites. . Costco member Candy Barnhart suggests having tablecloths at each station made out of inexpensive paper maps representing that specific region of the country. For example. the camellia. or Kentucky’s goldenrod. Create regional arrangements for the four tables using state flags and flowers or the fruits derived from the flowers. a map of the East Coast covers the eastern region table. plus miniature southern state flags on long sticks randomly poking out of the arrangements. Additional balloons in state colors can be anchored to the table using cans that are covered with colorful tissue or newspapers from the area. steamiron until limp and drape over the table. They are then attached to the tables so that guests know where to wander for specific cuisines.
sugar. Strain and chill.9-ounce bottle Diet Ice Botanical Key Lime* Blend fruit with lime juice and Key Lime drink until smooth. Serve immediately. These drinks are suggested for a Pacific-style bar. decorated as the Atlantic and the Pacific. halved and scooped Juice of 1 lime 1 16. 8 ounces grated fresh ginger Zest and juice of 4 limes 4 cloves (optional) 2 cups brown sugar Talking Rain Lemon-Lime Sparkling Water* 1. Serve over cracked ice. Talking Rain Vita Passion Crush 1 large pineapple. cranberry juice. And it contains no sodium. Candy prepares two beverage stations. or tomato juice for Ohio— are offered. the state drink of Massachusetts. Kiwi–Key Lime Virgin Margarita 2 ripe kiwis. Pacific Beverage Station Soft drinks and libations of the Pacific coast such as those shown here are offered. stirring to dissolve sugar. and the table is decorated with fishnet and glass floats. add 1 part ginger mixture to 1 part Lemon-Lime Sparkling Water. substitute a similar product. Makes 4 servings. but we’re sure that no one will mind if they’re served at the Atlantic bar. A L L . too. caffeine.We tapped one of the water masters. Ginger Sparkler Talking Rain Sparkling Water is pure. natural spring water. artificial additives or artificial sweeteners. enhanced with only the purest carbonation and 100 percent natural fruit extracts and oils to create a uniquely refreshing beverage with the taste of the great outdoors. 2. Reduce heat and simmer on low 5 minutes. situated at each end of the party area. Atlantic Beverage Station Soft drinks and libations of the Atlantic coast—for example. for drink ideas. peeled and cut into chunks (or substitute 16 ounces canned or frozen) Juice of 1 lemon 1 20-ounce bottle VitaRain Passion Peach* 1 banana Sugar or honey (optional) Blend all ingredients until smooth. Makes 4 servings. Add first 4 ingredients to 1 quart of boiling water.A M E R I CA N L A B O R DAY S A M P L E R 237 . *Brands may vary by region. Makes 8 servings. calories. All-American Labor Day Drink Stations Besides presenting four grand food offerings to guests. To serve. Talking Rain. Adjust to taste. and the table is decorated with tropical flowers.
Reduce heat. stirring now and then. Cook slowly about 10 minutes. 2.) • Crusty bread (roasted garlic. Cut tomatoes. heat the oil over medium-low heat. chopped (about 11/2-2 cups) 2 14 1/2-ounce cans chopped Italian peeled tomatoes 5 cups water 4 chicken bouillon cubes. 5. but her stew fits the theme. layer slices of tomato.A M E R I CA N L A B O R DAY S A M P L E R . salt and pepper. mozzarella and prosciutto into 16 slices (1/8 to 1/4 inch). water. finely chopped 1 medium bulb fennel. Can be served as an appetizer or salad course with Italian bread. or until Brie softens (but does not melt out of shape). Costco suggests: F R O M T H E M E M B E R ’ S K I T C H E N F R O M T H E M E M B E R ’ S K I T C H E N Richard Roberts’ Tomato-Mozzarella-Prosciutto Salad This Longwood. if desired Freshly ground black pepper 1 cup Kirkland Signature extra-virgin olive oil 1/4 cup chopped fresh basil 6-8 medium ripe tomatoes 8 ounces mozzarella 1 pound prosciutto panino 3/4 cup pine nuts 1. Add tomatoes. chopped (about 11/3 cups) 3 cloves garlic. about 10 minutes. Add pasta and simmer 10 minutes.Candy suggests: • Clam chowder or other cream soup (In hot weather. rustic or sourdough) with butter • Smoked fish and/ or shellfish • Assorted bagels with cream cheese • Brie or other soft cheese with crackers Candy’s Butter: Soften butter a little and mix in some salt-free parsley and herb seasoning. Candy’s Brie: Skin the top and sides of the Brie and press sliced almonds into it. Makes 8 servings. member doesn’t live in the East. Add prawns. 1 tablespoon olive oil 1 medium onion. dried basil and cayenne. Simmer until just done. Bring to boil. Washington. rosemary olive. bouillon cubes. lemon juice. 4. Set aside in refrigerator. Bake in a heatproof dish at 350°F 8 minutes. When ready to serve. Costco Member Melitta McGuire Melitta McGuire’s Fisherman’s Stew This Vancouver. Combine vinegar. garlic. until soft and brown. cubed 9-ounce package frozen artichoke hearts. scallops. A L L . Costco member’s salad is stunning. drizzle with vinaigrette and sprinkle with toasted pine nuts. Add fennel and cook slowly about 5 more minutes. 3. Starting with the tomato. uncooked 1 pound shelled raw tiger prawns 1 pound large scallops 1 pound cod. crushed 1 tablespoon lemon juice 1 teaspoon crushed dried basil Costco Member Richard Roberts Dash of cayenne pepper 2 ounces small shell pasta (1/2 cup). Toast pine nuts in a small skillet or in toaster oven until golden. cool. Add onion and garlic. Whisk in olive oil and basil. quartered In a large kettle. serve a molded cranberry gelatin salad instead. 6 tablespoons Kirkland Signature balsamic vinegar 4 teaspoons minced garlic Salt. Remove vinaigrette from refrigerator and let warm to nearly room temperature. cod and artichoke hearts. mozzarella and prosciutto with 2 slices of each on small plates. Makes 6-8 generous servings. cover and simmer 10-15 minutes. Florida. 6.
or until golden brown. 5. 239 . Beat egg white with 1 tablespoon water and brush dough. Serve with vegetables. *Brands may vary by region. Stir in mustard. 4 ounces Boursin Cheese* 1 tablespoon sour cream 1 teaspoon Dijon mustard 1 tablespoon chopped fresh chives 1 tablespoon capers. Thaw frozen bread dough completely. chives and capers. substitute a similar product. spinach. 2 1-pound loaves frozen dough 2 pounds New York Style Italian Sausage — Hot. shredded 4 ounces Monterey Jack cheese. Preheat oven to 325°F. beaten 1 egg white Boursin Party Dip This cheese is 100 percent natural and certified kosher. thawed and squeezed dry 4 ounces sharp Cheddar cheese. folding in the ends. cup grated Parmesan cheese 1 tablespoon chopped parsley 1 egg. Combine sausage. Cover and refrigerate.E New York Style Sausage Stuffed Bread New York Style Sausage Company is proud of its tradition of high-quality lean sausage. 3. substitute a similar product. cheeses and parsley in a large bowl. Garlic Basil. add beaten egg and mix thoroughly. made fresh daily with no preservatives or MSG. drained (optional) Freshly cut vegetables Combine Boursin and sour cream until smooth. Remove sausage from casing and brown in frying pan. 6. Mild. 2. *Brands may vary by region. 4. Spread filling evenly over dough to within 1/2 inch of edges and roll up tightly. Turkey or Bratwurst* 1 10-ounce box frozen spinach. drain and set aside until cool. Roll dough on a floured board into a rectangular shape approximately 1/2 inch thick. Perfect for picnics and sporting events! Makes 12 servings. shredded 1/2 A S T a p p e t i z e r s 1. Place on greased baking sheet and bake 45 minutes.
spicy Cajun-style sausage and sliced turkey • Tropical Fruit Plate: Use whatever is in season. cut into bite-size pieces. All of the restaurants are repeat winners of such prestigious honors as the Zagat Award of Excellence. Cioppino Entrée 1/4 cup canola oil 3 fresh Dungeness crabs. bananas and oranges. cleaned and cracked 2 pounds sea scallops 2 pounds Manila clams 2 pounds Penn Cove mussels 2 pounds 71/90-count prawns 2 pounds halibut and/or salmon. Deglaze pan with wine. Makes 12 servings. stock and seasoning. such as fresh pineapple. headquartered in Bellevue. Bring to a boil. peeled and chopped 1 1/2 quarts fish stock 4 tablespoons salt Warm oil in heavy-bottomed pot over medium heat. diced 2 cups dry sherry Cioppino Base Recipe 1/4 cup kosher salt 2 tablespoons black pepper 12 ounces butter 36 pieces grilled focaccia Heat oil in soup pot and add all seafood. julienned 2 ounces minced garlic 1 fresh thyme sprig 1 tablespoon whole celery seeds 1 teaspoon red pepper flakes 1/2 tablespoon fennel seeds.Candy suggests: • Cooked shrimp • Ham or other cooked/ ready-to-serve meat. Add vegetables and cook until slightly soft. such as smoked chicken. Garnish with grilled focaccia. Their restaurants include Chandler’s Crabhouse and Fresh Fish Market in Seattle and Yokohama. Stir in butter and adjust seasonings as needed. and Spazzo Mediterranean Grill and Tapas Bar in Bellevue. julienned 8 ounces red bell pepper. reduce heat and simmer 5 minutes. Cioppino Base 1/2 cup canola oil 12 ounces onions. The base can be used immediately or cooled for later use. graduated from New York’s Culinary Institute of America and has used his talents to craft menus that feature the finest products of the Pacific Northwest. Add tomatoes. julienned 8 ounces green bell pepper. julienned 8 ounces fennel. Sear for 2 minutes and deglaze with sherry. Washington. DAN THIESSEN Dan Thiessen. and in Bellevue. was founded in 1970 by Bill and John Schwartz. Chandler’s Crabhouse executive chef. While this recipe is not strictly speaking from this region. Add Cioppino Base and seasonings and simmer until crab has reached 160°F. • Assorted salted nuts. you’d be hard-pressed to find a better seafood soup. Garnish with shredded coconut if desired. seasoned with spices or sugar Costco suggests: Chandler’s Crabhouse “Seattle Style” Seafood Cioppino Schwartz Brothers Restaurants. Daniel’s Broiler at South Lake Union and at Leschi Marina in Seattle. Japan. Add spices and cook for 1 minute. Add tomato paste and cook 5 minutes. 240 S O U T H . ground 1 1/2 cups red wine vinegar 2 ounces tomato paste 24 ounces plum tomatoes. julienned 4 ounces celery.
available in full or half size. firm flesh. which makes for fewer dishes and less mess to clean up. vinegar and salt in a medium bowl and stir well. Bring up foil sides. Grill 45-60 minutes in covered grill. Either continue grilling or broil 4-5 inches from broiler. Preheat grill to medium or oven to 450°F. Store leftovers in the refrigerator. leaving room for heat circulation. Reynolds Kitchen Tip: While the ribs are cooking. Makes 8 servings. rub on ribs. Center one-fourth of ribs in single layer on each sheet of foil. Place fillets on an oiled grill rack or broiler pan rack. all in one. Place fillets on serving plates and top with fresh salsa. even texture. onion. Double-fold remaining end. with its mild taste and lean. black pepper and cayenne. Double-fold top and one end to seal packet. or until fish flakes easily when tested with a fork. Makes 10 servings.S. or to taste 1. prepare your favorite vegetables and keep them warm by using a Reynolds Foodservice packaging steam table pan. 4. 3. 10 -15 minutes. Sprinkle catfish fillets with garlic salt. Brush ribs with sauce. Recipe provided by the Catfish Institute. Place tomatoes.Reynolds Baby Back Barbecue Rib Packets Reynolds Wrap Aluminum Foil takes the mess out of grilling. Prepare a grill or preheat the broiler. Delta Pride Grilled Catfish with Fresh Salsa Catfish. 5. Add 1/4 cup water. brushing with sauce and turning every 5 minutes. Or bake 45-60 minutes on a broiler pan in oven. Repeat to make 4 packets. 6 pounds baby back pork ribs 4 sheets (18 by 24 inches each) Reynolds Wrap Heavy Duty Aluminum Foil 2 tablespoons packed brown sugar 2 tablespoons paprika 4 teaspoons garlic powder 1 tablespoon ground pepper 1 cup water 3 cups barbecue sauce 1. place ribs on grill. 2. high-protein diet to ensure good flavor and a light. Let stand at room temperature about 30 minutes before serving. Delta Pride’s fish are raised in claybottom ponds filled with pure water from deep aquifers and fed a grain-based. 3. is catching on across the country. can go from cooking to transport to storage to freezer to reheating. jalapeños. chopped 1/2 1/4 cup chopped onion cup sliced red onion (optional) 4 medium jalapeño peppers. These foil steam table pans. 6 medium yellow and/or red tomatoes. Delta Pride is the only catfish processor in the country with full-time USDA inspectors. Farm-Raised Catfish fillets 1 teaspoon garlic salt 1 teaspoon ground black pepper 2 teaspoons cayenne pepper. Remove foil. 2. seeded and chopped 6 tablespoons white wine vinegar 2 teaspoons salt 8 Delta Pride U. Combine brown sugar and seasonings. m a i n c o u r s e 241 . Grill or broil about 4 inches from heat source about 5 minutes on each side.
the easier it is to scoop. Rinse chicken with cold water and then place in one of the bowls with the mustard mixture.A M E R I CA N L A B O R DAY S A M P L E R . (Half will be used to marinate the chicken and the other half to drizzle over the finished chicken. In a small mixing bowl.”) Candy’s Salsa Spread: Spread 8 ounces cream cheese in a dish and top with 2 cups salsa. 11/3 cups honey mustard or Dijon mustard 3/4 bowl. Internal temperature should read 170°F. Kirkland Signature/Tyson Apricot-Honey Labor Day Chicken Dijon Tyson is a proud partner with the Share Our Strength organization. Food Safety Note: Do not baste the chicken with the sauce that it was marinated in.5 million meals. Cut the melon flesh into chunks and serve it on the tropical fruit plate. apricot preserves and ginger. cup apricot preserves 4 teaspoons ground ginger 8 Tyson Boneless. one of the nation’s largest hunger-relief agencies. (Candy notes. or roast whole chickens after generously oiling and evenly dusting with a seasoning salt. Drizzle sauce from second bowl over chicken just before serving. blend together mustard. substitute a similar product. Skinless Chicken Breasts* 1. insert an instant-read thermometer into the thickest part.W E S T m Costco suggests: a i n c o u r s e Candy suggests: • Rotisserie chicken cut into bite-size pieces. Place chicken on a preheated grill about 6 inches from heat source.5 million pounds of chicken. including 6. • Assorted bell peppers cut into strips (if not available.) 2. but it works well and I haven’t had any complaints. or until chicken is done. To ensure that the chicken has been properly cooked. The softer the cheese. use fresh celery and carrot strips) • Ranch dressing as a dip • Stuffed green olives and black olives • Tortilla chips and salsa • Gazpacho can be presented in a hollowed-out watermelon half. Use chips to scoop salsa and cream cheese together. Cover and refrigerate for a minimum of two hours. Over a three-year period. *Brands may vary by region. 3. Grill 6-8 minutes on each side. which will provide 32. “Watermelon isn’t tropical. Makes 8 servings. Pour half of the mixture into a separate 242 A L L . Tyson committed to donate $10 million of support. 4.
and sugar to taste. peeled and sliced* 2 cups cubed cantaloupe 2 teaspoons chopped fresh tarragon 1/4 1/4 1/4 1/2 cup olive oil cup chopped shallots cup raspberry vinegar teaspoon ground black pepper 8 chicken breast halves Combine all fruits and tarragon in a medium bowl. garlic. Add vinegar and pepper and heat to boiling. Heat oil in a saucepan. Grill chicken. plus 4 lemons cut in quarters 24 garlic cloves. 2. Serve with a generous side of salsa and fresh asparagus. Marinate in refrigerator 12-24 hours. 4. Washington. Peel cucumbers. or until medium-rare.F R O M T H E M E M B E R ’ S K I T C H E N Bill Beeh’s Lamb Mango Tango The first time this Bellevue. Strain. Pour reduced marinade over lamb. Makes 8 servings. Sauté shallots until soft. Grill lamb over medium-hot coals 8-10 minutes each side. Costco Member Bill Beeh The Oppenheimer Group and California Strawberry Commission Kiwi-Strawberry Chicken This dish makes a stunning presentation. Slice lamb between ribs (4 ribs per serving). A L L . roughly chopped 1 cup fresh rosemary Ground black pepper 4 racks of lamb Salt 1. substitute a similar product. 2 ripe mangoes 2 ripe papayas 2 medium cucumbers 16 fresh mint leaves. Add lime zest and juice.A M E R I CA N L A B O R DAY S A M P L E R 243 . Place in mixing bowl with mint. *Brands may vary by region. His salsa made the meal. (It should taste sweet and tart. Spoon warm fruit compote over chicken. Remove lamb from marinade. 5.) Mix. Peel mangoes and remove seeds. Drizzle hot dressing over fruit and stir. 12-24 hours. Chop mangoes. 7. 2 cups halved California Strawberries 6 kiwifruit (green or gold). Cut papayas in half and remove seeds. covered. chopped 2 limes (zest and juice) 1/2 cup sugar 2 cups olive oil Juice of 4 lemons. Salt and pepper lamb on both sides. papayas and cucumbers into 1/4 -inch cubes. Refrigerate. Refrigerate 2 hours. turning every 3-4 hours. Makes 8 servings. 6. cut in half and scoop out seeds. reserving marinade. 8. rosemary and pepper to taste in a 1-gallon resealable plastic bag. Place lamb in plastic bag with marinade. Costco member made this recipe was for a special sunset patio dinner with his wife and mother-in-law. Combine olive oil. 3. Place marinade in saucepan and bring to a boil. lemon juice and quarters. Reduce volume by 50 percent. Let lamb rest 10 minutes.
3/4 cup pecans and vanilla extract.. Cracks in the top of this after baking are to be expected. Best served cold or at least cool: set the pan on the table over a slightly larger pan filled with cracked ice (nestle the dessert pan in the ice pan so it doesn’t slip around). Combine all but 2 tablespoons sugar. cored and coarsely chopped 1/2 1/2 1/2 Preheat oven to 375˚F. peeled.g. Gradually add sugar and baking powder. stir and sprinkle with remaining sugar. toss to coat. Cool on wire rack 10 minutes. Spread with whipped topping. substitute a similar product. Apple-Raisin Pandowdy 1/2 1/2 1/2 cup sugar. we just couldn’t resist sharing Candy’s recipe. cut into cubes and add to sugar mixture with apples and raisins. 244 A L L . Cheddar) • Pear or apple slices with assorted specialty chocolates F R O M T H E M E M B E R ’ S K I T C H E N O R T H Candy’s Pecan Delight While pecans are not recognized as a northern product.A M E R I CA N L A B O R DAY S A M P L E R . Spread batter in a 9-inch square baking pan and bake 30 minutes. thawed 1 cup chopped pecans 1/4 31/2 Costco Member Candy Barnhart Preheat oven to 325°F. Spread muffin halves with margarine. divided teaspoon salt teaspoon cinnamon cup margarine or butter cup raisins cup water cup honey 4 Thomas’ Original English Muffins. Serve with whipped cream dusted with cinnamon. stir into muffin mixture. as it is one of her most popular desserts. salt and cinnamon in large bowl. Bake 20 minutes. Costco suggests: George Weston Bakeries Inc. split* 1/4 2 large tart apples. uncovered. Bake uncovered 30 minutes longer. In a medium mixing bowl. Fold in crushed crackers. Cool in refrigerator. Makes 6 servings. Spoon into greased 9-inch square baking dish. beating well to incorporate evenly. as this is rather sweet. Cover with foil. Cut into small squares. Combine water and honey. beat egg whites until stiff. Makes 16 servings. *Brands may vary by region. 4 egg whites 1 cup sugar 13/4 teaspoons baking powder 1/2 cup crushed soda crackers teaspoon pure vanilla extract cups frozen whipped dessert topping.N Candy suggests: • Pie (especially apple) • Cake (especially carrot) • Assorted hard cheeses (e. Sprinkle with remaining pecans. Remove foil.
vanilla. Makes 12 servings. Lastly. add a generous helping of yourself to the recipe. baking soda. brown sugar and granulated sugar together thoroughly.” Chocolate Chip Cookies with Pecans 1 pound margarine. salt.d e s s e r t s Wally Amos’ Summer Delight Wally Amos is an icon and his name is a household word. I’m a crunchy. 5. 2. Blend pecans thoroughly into batter. chill and serve with plenty of ice. reflects your personality and attitude. has been critically acclaimed by the media and consumers alike for its tasty. As founder of Famous Amos Cookies in 1975 and father of the gourmet chocolate chip cookie industry. Uncle Wally’s Muffins. Enjoy. A L L . eggs. Baking time will vary depending on how cooked you desire your cookies. 4.” he says. you might be a softie. Drop cookies by the heaping teaspoonful onto a lightly greased cookie sheet. Excessive mixing will cause batter to become too dark. until creamed. So. mix thoroughly in a large pitcher. That’s baking with love! This recipe is larger than normal (it’s Costco size) and will make approximately 250 bite-size cookies or a smaller quantity of larger cookies. “Two of life’s great taste treats are chocolate chip cookies and homemade lemonade. Kimo’s Hawaiian Lemonade 1/2 3/4 cup fresh lemon juice cup sugar quarts water 1 1/2 1 tablespoon pineapple juice Lemonade. I never trust a kitchen timer — I watch over them to see when they’re done to perfection! The cookies also like the attention. “The following recipes are guaranteed to satisfy your taste buds. Add flour — gently! You don’t want a snowstorm in your kitchen. but when I bake cookies at home. like everything else you touch. You might even want to talk to them. 3. Mix margarine. Put batter in airtight container and chill overnight. Warning! Both can become habitforming. Goes great with a nice chilled glass of homemade lemonade. he has used his fame to support educational causes. softened 4 medium eggs 2 teaspoons vanilla extract 2 teaspoons baking soda 1 teaspoon salt 1 1/2 cups packed light brown sugar 1 1/2 cups granulated sugar 4 1/2 cups all-purpose flour 8 ounces large pecan pieces 36 ounces semisweet chocolate chips W A L LY AMOS 1. His latest enterprise. about an inch apart.A M E R I CA N L A B O R DAY S A M P L E R 245 . high-quality muffins. stir in the most important ingredient in chocolate chip cookies—the chocolate chips! Stir only until the chips are well integrated in the batter. Preheat oven to 375°F. I don’t know about you.
1 jar (26 oz. depending on sweetness of cherries cup flour 8 cups pitted Primavera Bing. 4. Cover edges with foil to prevent excessive browning (remove for last 15 minutes of baking). Sprinkle with almond extract and dot with butter. or until crust is brown and juices are bubbly. Sprinkle evenly over fruit. 5. substitute coarsely crushed oatmeal cookies for gingersnaps. Mix well with cherries. 2. In large mixing bowl. 246 A L L . 3.A M E R I CA N L A B O R DAY S A M P L E R . Makes 6 servings. stir together sugar and flour. 3. Get Creative: For variety. Preheat oven to 350°F. Primavera Cherry Pie If ever there was a traditional all-American dessert. chilled 1/4 teaspoon almond extract 2 tablespoons butter 1. 3/4 1/3 to 11/4 cups sugar. frozen yogurt or whipped cream. Serve lukewarm. 2. Bake 35. sliced and packed in light syrup and provide 80 percent of the RDA (recommended daily allowance) of vitamin C. Recipe provided by the California Cherry Advisory Board. Bake 10 minutes. 4. crimping edges and adding slits to allow steam to escape. Bake 15-20 minutes. arrange in a greased 8-by-8-inch baking dish.Del Monte Gingersnap Peach Crisp Del Monte Orchard Select premium peaches are hand-picked. softened cup sliced almonds or chopped walnuts 1. Line a pie pan with the pastry dough. Mix together cookie crumbs and butter. Variation: Divide fruit and topping among 6 8-ounce baking cups. Add cherry mixture. Serve warm with vanilla ice cream. 6.45 minutes. if desired. Preheat oven to 425°F. Drain fruit. Stir in nuts. Royal Ann or Tartarian cherries (about 31/2 pounds) Pastry dough for 9-inch 2-crust pie. Sprinkle with sugar.) Del Monte Orchard Select Sliced Cling Peaches 11/2 cups coarsely crushed gingersnaps 1/4 1/3 cup butter or margarine. Makes 6-8 servings. Moisten outer edge of crust with cold water. Cover pie with top crust. or Del Monte Orchard Select Sliced Pears for peaches. it’s an old-fashioned cherry pie.
CA 94549 925-284-5433 www.com Ripe.campbellskitchen. Melrose Park. AZ 85714 520-294-5112 ARTHUR SCHUMAN INC.com Parmigiano-Reggiano. tree fruit and grapes CALAVO GROWERS. WA 99301 Potatoes and onions BC HOT HOUSE FOODS INC.O.appleandeve. garden vegetables and sugar snap peas APPLE & EVE 2 Seaview Blvd.com Full line of citrus produce BELGIOIOSO CHEESE INC. Box 188 Friesland.com California strawberries CAMPBELL SALES 1 Campbell Place Box 41A Camden.babyveggies. CA 93032 805-487-7799 www. watermelon. Main St.com Soups. Grana Padano. sweet bell peppers and long English cucumbers BEAR CREEK 325 W .albertoculver. Port Washington. CA 95219 209-473-3507 www. Diablo Blvd.Com Citrus.bearcreekfoods.lindsayolives. TX 77478 877-240-1200 Cakes and pies CAL SALES/SUNNY COVE/ KIRSCHENMAN 1122 N. Pecorino Romano. Suite 210 Santa Ana. INC. raspberries.calstrawberry.com 100% Juice boxes.campbellseatsmart. frenched racks and boneless legs BABÉ FARMS 1485 N. P . grated Parmesan. Comstock.jollytime.barlettpear. shredded Parmesan and shredded imported 4-cheese ATLANTIC VEAL & LAMB. Vegall. CA 93458 800-648-6772 www. grated Pecorino Romano. Gouda.com Nalleys.belgioioso. INC. Birdseye. Asiago and Peperoncino BELL CARTER/LINDSAY OLIVE CO.com www.aidells. Zingos and fine boxed chocolates BUMBLE BEE SEAFOODS www.O.com White. CA 93434 800-626-2746 www. – CELLO PRODUCTS 40 New Dutch Lane Fairfield. Sioux City. Santa Rita Tucson. 3742 Mt.O. UT 84032 435-654-2660 www. Sugarland. 8790 Gap Newport Pike Avondale. Box 269 Watsonville. Suite 201 Miami. NY 11211 800-222-8325 Veal AUSTRALIAN LAMB COMPANY. Box 627 Guadalupe. INC. CT 06897 203-529-9200 www. 9083 Highway Ef.com Cream puffs and eclairs frozen desserts BOSKOVICH FARMS 711 Diaz Ave.com CGI DESSERTS/CAMELOT #1 King Arthurs Ct. NY 11050 516-621-1122 www. asparagus. filled pasta and pasta sauce BASIN GOLD 2715 St. IL 60069 847-405-7500 Dry pasta. Suite 320 Wilton. Dash seasoning and Molly McButter ALPINE 9383 N.C. NJ 08103 856-342-4800 www. South Ave. P . Blosser Road Santa Maria.campbellsoup. MUSHROOM PKG. CA 95695 530-662-8100 www. Box 4 Scandinavia.com ALBERTO CULVER SPECIALTY PRODUCTS 2525 Armitage Ave. 520 N. INC.. WI 54977 715-467-2212 Potatoes APIO. Box 1596 Tacoma. Broadway Green Bay.com Gourmet salad blends BARILLA AMERICA 200 Tri-State International #200 Lincolnshire. CA 93291 559-741-7030 Ross@Calsales. Canada V3S5A5 800-663-1889 www. INC.alsum. WA 98401 253-620-3000 www.com Healthy Pop. CA 95077 831-724-1301 www. Bernsteins. vegetable medley.com Provolone.com Broccoli florets.com Spinach and green onions BROWN AND HALEY P .brown-haley. Italian Fontina. Suite C Pasco. Jollytime BlastO-Butter and Kettle Mania ANTHONY FARMS P . lamb chops. March Lane. Goldmine. Wilderness and Brooks foods AIDELLS 877-Aidells (243-3557) www. 20 Westport Road. Lafayette.boboli-intl. Andrews Loop.. B.agrilinkfoods. 5810 County Road NN Denmark. portobello and shitake mushrooms CARTER THOMAS LLC. Suite 200 Woodland. grape and heirloom tomatoes ALSUM PRODUCE INC.com Almond Roca.beesweetcitrus.apioinc.com Mrs.com www. PA 19311 610-268-2470 cardilebro@aol.W . Surrey. IL 60160 708-450-3000 www.com Pears V E N D O R D I R E C T O RY 247 . Oxnard. Dyer Road. blackberries. IA 51102 712-239-1232 www.calavo.com Beefsteak tomatoes. Reggianito. WI 54307 920-435-5300 www. CA 93625 www. Provolone. blueberries. Ste.com Southern Cross lamb. Fowler.bumblebee. NJ 07004 973-227-0030 www. 2530 Red Hill Avenue Santa Ana. 275 Morgan Ave. 210 Stockton. WI 53935 920-348-5127 www. 100% Juice blends and Ruby Red Grapefruit juice cocktail ARIZONA BEVERAGE CONCEPTS LLC 4283 S. tomatoes on the vine.O.Vendor Directory AGRILINK FOODS INC. FL 33178 Phone 305-594-9117 Fax 305-594-8506 Mangos. Brooklyn. N. 5355 152nd St. Chinowth Visalia. 58th St. Parmesan. potatoes.avocado. CA 92705 714-558-6761 www. 600th South Heber City. CA 92705 949-223-1111 www.org Recipes and brochures CALIFORNIA STRAWBERRY COMMISSION P . pasta and cake mixes BEE SWEET 416 E. WI 54208 920-863-2123 www.bchothouse.com CARDILE BROS.com Potatoes and onions AMERICAN POPCORN COMPANY 4332 Grant St.O. 250 W .arthurschuman. Spanish and specialty olive products BOBOLI INTERNATIONAL 3247 W . Mascarpone.com Avocados and papaya CALIFORNIA AVOCADO COMMISSION 1251 E.boskovichfarms. Fresh Mozzarella.auslamb.
Marblehead. KS 64163 800-843-6603 www.com Krusteaz Pancake.com CLIFFSTAR CORPORATION One Cliffstar Ave. sauces.O.com Sandwiches and hand-held foods CHICKEN OF THE SEA INT’L www. INC. Fuji. romaine hearts. NY 14048 716-366-6100 Kirkland Signature cranberry juice. and marinated beef. beef tamales.O. Salinas. relishes.W . FL 34951 772-465-1110 dne@dneworld.O./NEWSTAR 900 Work St. P . 60515 www.newstarfresh.douglasfruit. WA 99301 509-547-2787 www. CA 92806 877-dmiguel (364-4835) www. chicken chipotle flautas.conagrafoods. CA 90058 323-583-4621 www. 5 Blessom St.. pork and poultry ENACA INTERNATIONAL L.15minutestofame.com DON MIGUEL MEXICAN FOODS INC. P . Dunkirk. NJ 08099 888-328-7287 www.com Potstickers DNE WORLD FRUIT SALES 1900 Old Dixie Highway Ft. CA 91359 800-232-8888 www. Box 712 Buhl.farmland. iceberg lettuce and asparagus CHEF AMERICA INC. Irvine.com Coca-Cola. WA 98908 509-966-1814 www. AN EXCEL FOOD SOLUTIONS CO.com Fresh pears and fresh cherries (all varieties) DISCOVERY FOODS (LING LING) 2395 American Ave. INC. Pierce. MS 38751 Phone 800-421-1045 Fax 662-887-5950 www. crepe manicotti and cheese ravioli DFI GOLD RUSH LLC 7638 N. WA 98188 800-426-0955 www. CO.com Paper napkins.O.com Stuffed shells.com Del Monte.deltapride. lean ole variety pack burritos.com CONTESSA FOOD PRODUCTS P .ebfarm.ling-ling. Braeburn. shredded beef tamale bowl. N. 12200 Ambassador Drive Kansas City. Box 5132 Westlake Village. OR 97044 541-354-5300 www. Main Wichita. 208-543-4316 www.com Cookies and crackers DEAN SPECIALTY FOODS GROUP P . CA 93901 831-753-5425 831-424-3136 www. 5 ConAgra Drive Omaha.coca-cola. olives. 6000 Midlantic Drive.com Kirkland Signature/Carando spiral sliced ham 248 V E N D O R D I R E C T O RY . green onions.dole. FL 33166 305-599-8877 sales@enacausa. INC.com CLEAR SPRINGS FOODS. GA 30303 800-237-8270 www. Diet Coke and Sprite CONAGRA FOODS RETAIL PRODUCTS CO. Gala and Pink Lady apples. WI 53233 800-558-4242 www.com CONTINENTAL MILLS 18125 Andover Park West Tukwila. Fresno. Ingram Ave.com CHRISTOPHER RANCH 305 Bloomfield Ave. table covers and cups EARTHBOUND FARM 1721 San Juan Highway San Juan Bautista.com Beef and pork FARMER JOHN/ CLOUGHERTY PACKING 3049 E. CA 93901 www.deanfoods. OF CALIFORNIA 383 W .com Red Delicious. plates.Vendor Directory CERES FRESH FOODS LLC.chickenofthesea.O. Box 243 Bellmawr. Dessert and Bread machine mixes COUNTRYSIDE BAKING CO. GA 30313 800-232-2652 www. and Kirkland Signature Newman’s Own grape juice CMI 509-663-1955 www.com DELTA PRIDE CATFISH. Sun Fresh and Contadina DELACRE-UNITED BISCUITS INC. ID 83316 800-635-8211. Muffin.cmiapples.com Ultimate chicken & cheese chimichanga. 20 Inverness Place E.chefamerica. CA 95020 408-847-1100 www. yellow and white flesh peaches and nectarines DUNI DESTER CORPORATION 225 Peachtree St. P . cheese & green chili chimichanga.com Pickles. all white meat garlic chicken flautas. coffee creamers.com DIAMOND FRUIT GROWERS INC.contessa.com COCA-COLA One Coca-Cola Plaza Atlanta. Gilroy. Milwaukee. Suite 400 Atlanta. 3900 N. honeydew melons and California cherries DARE FOODS INC.O. 1711 Kettering St. CA 92614 949-851-9654 Rugala cookies and biscotti D’ARRIGO BROS.delmonte.krusteaz. shredded beef.O.E. 1515 W .O. 79th Ave.andyboy. Box 1950 San Pedro. pudding and nutritional beverages DEL MONTE FOODS P .com Deli meats. Box 19057 Green Bay.com Spinach. chicken and cheese tamales DOUGLAS FRUIT COMPANY 110 Taylor Flats Road Pasco. S&W. Salinas.excelmeats.. WI 54303 920-497-8335 www.com DOMEX MARKETING 151 Low Road Yakima. Market St. Los Angeles.superapple. Suite 570 Miami. various blends. KS 67202 316-291-2500 www. CA 95045 800-690-3200 www.duni. CA 94545 510-293-1838 www.com EMMPAK. Laurel. Box 185 Odell. P . peppers. Orangewood Anaheim. Hayward. MA 01945 781-639-1808 www.christopher-ranch. CA 90733 310-832-8000 www. Box 850 Indianola. 2125 E. CA 93711 559-446-2400 Cantaloupe.excelmeats. shredded beef flautas.C. Suite 1105 Mt. CO 80112 303-790-0303 www.delacre. Vernon Ave.com Shrimp and tilapia fish EXCEL CORPORATION 151 N.dorazio. Canal St.diamondfruit. CA 94119-3575 415-247-3333 www. NJ 08054 856-222-0065 www. Granny Smith.donmiguel. Englewood.farmerjohn. Box 193575 San Francisco.com Citrus produce DOLE FOOD COMPANY P .clearsprings.com Fresh and processed pork products FARMLAND FOODS INC. fully cooked.com Romaine hearts D’ORAZIO FOODS INC.
Minneapolis. 800 Stevens Port Drive Dakota. Box 81498 Bakersfield.com HIGH LINER FOODS 1 High Liner Ave.com Premium frozen seafood HOLTZINGER FRUIT CO. Chi-Chi’s Foods.hormel. MN 55912 507-437-9852 www. 1000 Airport Blvd. grapes and apricots FRESH NETWORK LLC (IDAHO) 1420 E. Poptarts.com Cereals. blueberries and apricots H. 8570 S. 1140 Parsippany Blvd.C. jars and fresh GLOBAL FISHING INC.fordelinc. P . Lawrence St.O.freshnetwork. CA 92316 909-877-1577 www.com Mushrooms-canned. El Torito. Ruffles. CA 92083 800-238-3482 Stuffed salmon fillets FLETCHER’S FINE FOODS 502 Boundary Blvd.growerdirect. Minneapolis. as well as organic red.com Carrots.jellybelly. and purple potatoes. NH 03801 603-431-6865 www. Hormel Chili and Marrakesh Express IBP INC. CA 93380 661-845-5200 www. SD 57049 800-416-0770 www.globaltr. MN 55305 800-866-3300 Dry and sweet bakery mixes J & J SNACK FOODS INC.firstname.lastname@example.org Fruits and vegetables GRIMMWAY FARMS P .highlinerfoods. Carr’s. Herdez. WA 98004 425-455-2291 www. plums. premium juice drinks. natural sodas. NJ 07054 800-496-3822 Regular and Jalapeno Muenster.net Cherries.keebler. Doritos.fowlerpacking.com Apples. Sixth Ave.O.net GRACE BAKING CO.com HANSEN BEVERAGE COMPANY 1010 Railroad St.com Red.FINLANDIA CHEESE..heinz. Parsippany.O. CA 94533 www. Yakima. CA 93725 559-834-5911 www.com Fresh baked cookies JELLY BELLY CANDY COMPANY One Jelly Belly Lane Fairfield. WA 98901 509-457-5115 www. Cedar Ave./P . Corona. ID 83404 800-798-4571 www. 55 Paradise Lane Bay Shore. 8th St.royalpurpleapples. 18184 Slover Ave.com Peaches.com Fresh beef and pork INDEX FRESH. Box 405 Burlington. soy smoothies and specialty food bars HEBREW NATIONAL KOSHER FOODS (516) 949-7500 www. Famous Amos and Austin cookies and crackers KELLOGG’S COMPANY One Kellogg Square Battle Creek. CA 95215 209-931-7900 www.com Year-round sweet onions and tree-ripe southern peaches V E N D O R D I R E C T O RY 249 . 7701 Legacy Drive Plano. energy drinks. V7A-4V4 604-277-3093 www. asparagus. “Samish River” Brand Potatoes from the Skagit Valley P .O. Greencastle. Box 100 Mendota. 3525 S.hansens. PA 19560 610-926-2139 www. Box 250 Bloomington. 111 Cheshire Lane Minnetonka.E.com FOWLER PACKING CO. Fritos. Dinty Moore. TX 75024-4099 800-352-4477 www..fritolay..com Keebler.keystonefruit. NY 11706 Thomas’ English muffins GIORGIO FOODS P . Nutri-Grain bars. CA 93216 661-725-0186 fourstarfruit@aol. PA 19148-5605 215-468-2200 E-mail: jorge@greenstripe. Philadelphia. yellow. WA 98233 360-757-0981 www.com Tostitos.com All melons and sweet corn FOSTER FARMS 1000 Davis St. CA 95334 800-255-7227 www. ham and sausage FORDEL INC. 1312 N. Fresno. Cheetos and Sun Chips G & D WALLACE INC. Lays. CA 92882 909-739-6200 www.com FRITO-LAY. Carlisle St. 17th St. Suite E Idaho Falls. Sixth St. yellow and russet potatoes GARDENBURGER c/o Linda Olson 800-459-7079 GENERAL MILLS BAKERIES & FOODSERVICE 200 S. B. 3285 Corporate View Vista. Stagg Foods. CA 94804 800-555-5755 www.com Avocados and Asian Pears INTERNATIONAL MULTIFOODS CORP. HEINZ COMPANY www.O. PA 17225 717-597-2112 www.ibpinc.kellogg.indexfresh. Richmond. MN 55426 800-328-1144 GEORGE WESTON BAKERIES INC.grimmway. 3200 G Regatta Blvd. INC. 5353 Downey Road Vernon. WA 98001 253-735-0800 Bacon. Rice Krispies treats. One General Mills Blvd. Portsmouth.jjsnack. IL 60126 630-833-2900 www.fosterfarms. Algona. baby carrots.wallacespuds. 2097 Beyer Lane Stockton. MN 55402 800-767-5404 GENERAL MILLS. 10500 N. white. Sunshine. potatoes and organic vegetables GROWER DIRECT MARKETING LLC. Imported regular and lite Swiss cheeses FISH HOUSE FOODS INC.com All-natural beverages.heritagesalmon. Livingston. citrus.com Spam.J.O. Suite 1925 Bellevue. Eggo waffles and Morningstar Farms products KEYSTONE FRUIT MARKETING 11 N. INC. CA 93640 559-655-3241 www. MI 49016 www.giorgiofoods. Rold Gold.com Jelly Belly jelly beans KEEBLER One Hollow Tree Lane Elmhurst. Box 96 Temple. cherries and pears HORMEL FOODS 1 Hormel Place Austin.com FOUR STAR P .com Kosher meat products and condiments HERITAGE SALMON LIMITED 100-12051 Horseshoe Way Richmond. Box 1990 Delano.com Various breads GREEN STRIPE INC. INC.hebrewnational. INC. nectarines. CA 90058 800-486-7622 www.
com THE MINUTE MAID COMPANY 2000 Saint James Place Houston. apple sauce.com MTC Gourmet Yakitori Beef. Glendale. appetizers. Box 38 Kingsburg. Watsonville.unclebens.meyerbeef.com Pastas. mixed fruit. Asian pears. cranberries.com Asparagus and green onions MANN PACKING COMPANY 800-285-1002 www. CA 93901 1-866-LEE4YOU www. 15963 Strathern St.mccormick. pears and apples NESTLÉ USA 800 N.com Avocados MONTEREY MUSHROOMS INC.montereypasta.com Broccoli. MD 21031 1-800-322-SPICE www. apricots. Ontario N9Y2E5 519-326-3218 sunset@winecom. Suite A Selah.com MERISANT COMPANY 10 S.com MARTINELLIS 227 E. Suite 202 Del Mar.whites. Korean BBQ Beef Short Ribs MICHAEL FOODS 401 Carlson Parkway. Zephyrhills.verybestbaking. CA 92014 www.missionpro.com Dried plums.com Apple juice.nabiscoworld.m. CA 93030 www. 6800 N.net Greenhouse tomatoes.com www.conagrafoods. Medford.labreabakery.mapleleaf. NE 68524 888-740-FOOD (3663) www. pears..com Better N’ Eggs MILTON’S BAKING 3702 Via De La Valle.com Equal sweetener METZ FRESH LLC 39405 Metz Road King City. OR 97307 661-399-7060 Onions.com Spinach. CT 06836 Arrowhead. Suite 300 Minatonka.splenda. Riverside.metzfresh.com Fresh carrots and sweet corn MERIDIAN PRODUCTS / DBA CON AGRA FOODS 206-232-6709 www. pluots and saturn white peaches KRAFT FOODS NORTH AMERICA. TX 77056 713-888-5000 www.com NANCY’S SPECIALTY FOODS 6500 Overlake Place Newark. Salinas.montmush. potatoes and watermelons MOUNTAIN STREAM INC. party spirals NAUMES INC. CA 95688 707-452-2800 www. CA 91406 818-742-4242 www. Putnam Ave. Suite 850 Chicago. garden vegetables and sugar snap peas MAPLE LEAF FOODS INC. Greenwich.m. CA 95076 800-662-1868 www.nutreco.miltonsbaking.O. berries and cherries MARINE HARVEST 1600 S.com Sparkling Cider MASTERFOODS USA/ UNCLE BEN’S INC. Clamato and Yoo-hoo drinks MOUNTAIN HIGH POTATO AND ONION INC. sauces and calzones MOTTS 6 High Ridge Park Stamford.-8 p. vegetable medley. CT 06905 203-968-7500 www.leebrands.marineharvest.mariani.com Fresh.nancys.com Artisan breads LEE BRANDS LLC P .naumes.broccoli. Box 971 Salinas. CA 94560 510-494-1100 www. CA 92250 509-894-4460 www. Box 22A Edison.equal. Food Service Division 226 Schilling Circle Hunt Valley.com L&M NORTHWEST 304 S. WA 99350 and Holtville.com Splenda sugar substitute MERCER RANCH 46 Sonova Road Prosser.com Apples.O.W . peppers. Brand Blvd. First St.com Fresh tilapia fish NABISCO BISCUIT AND SNACKS DIVISION KRAFT FOODS NORTH AMERICA. Vernon. mango. 800-Nabisco (622-4726) www.com Cherries. 3250 E. MN 55305 877-727-3884 www. FL 33062 954-782-4015 www.motts. Van Nuys. CA 91203 800-289-7314 M-F 8 a.ca Bacon MARIANI PACKING COMPANY 500 Crocker Drive Vacaville.com Quiche. canned and marinated mushrooms MONTEREY PASTA COMPANY 1528 Moffett St. Miami. celery.mountainstreamtilapia.com MCCORMICK & COMPANY INC. Suite 811 Pompano Beach.lmcompanies. Box 5267 Oxnard. Beach St. www. CA 93905 831-753-6262 www. #2 Barnett St. Calistoga. INC. Federal Highway. P .O. vegetables. Poland Spring. IL 60606 312-840-6000 www. Lincoln.martinellis. FL 33147 866-691-7997 www. Deer Park.com Uncle Ben’s Original Converted Brand Rice and Uncle Ben’s Long Grain & Wild Rice MASTRONARDI PRODUCE 2100 Road 4 East Kingsville.O. 44th St.com Seasonings and flavorings MCNEIL NUTRITIONALS 7050 Camp Hill Road Fort Washington.O. CA 93220 661-366-3267 Potatoes . PA 19034 www.minutemaid.mercerranch. EST www. 800-323-0768 www. Yukon golds and russets KINGSBURG APPLE SALES P . reds. OR 97501 541-779-9951 www. Ice Mountain.kraftfoods.Vendor Directory KING PAK POTATO CO. 36th Ave.com After Eight mints and Bacci Italian chocolates NESTLÉ WATERS NORTH AMERICA 777 W . cucumbers and eggplant THE MAZZETTA COMPANY www. P . CA 90058 800-525-5273 www. WA 98942 866-541-0067 www.com Orange juice MISSION PRODUCE P . Brussels sprouts and leeks MEYER FOODS 4611 West Adams St. Box 21627 Keizer. Ozarka. CA 93631 559-897-2986 Asian pears. INC. Hawaiian Punch.michaelfoods. CA 93930 831-386-1015 www. potatoes and onions LA BREA BAKERY INC. www. Perrier and San Pellegrino waters 250 V E N D O R D I R E C T O RY . melons.mazzetta.
A BUSINESS OF ALCOA CONSUMER PRODUCTS 6603 W . NY 14220 716-823-6262 www. scallops. Clams. Vernon. / P . Dinuba. Halibut. White Plains.foxy.com Asparagus stir-fry. crab cakes and clam strips RUIZ FOOD PRODUCTS INC. sweet Italian sausage. arabica decaf coffee.readypacproduce. yellow and orange bell peppers. Simons Island. mangoes. pineapples and mangoes PACIFIC SEAFOOD GROUP 3220 S. Stamford. Mahi Mahi.com Fully cooked sandwiches. Fort Lauderdale. OK 74119 877-295-0289 www. Hills Brothers regular and decaf. mild bratwurst and hot bratwurst NONNI’S FOOD COMPANY 601 S. First Ave.A. 9990 Princeton Road Cincinnati. triple berry blend. INC.com Chopped clams.O. 2376 S. 7515 Fax 303-706-9607 jmcneily@snapple. hothouse tomatoes. super sweet white cut corn.O. Scallops. 1228 Reamwood Ave.O. basil garlic Italian sausage.com SORRENTO LACTALIS INC. salmon steaks. Suite 560 Orange. CA 92236 760-399-4166 www.com Authentic Mexican frozen foods RUSSET POTATO EXCHANGE 8550 Central Sands Road Bancroft. Box 80006 Salinas.com Red.orcabayfoods.com Apples and pears. Comstock Road P . WA 98273 360-848-0777 www. salmon fillets.oppyproduce.com Spring mix (continental salad) and Grand Parisian salad THE RED CHAMBER CO. OH 45242 800-351-7111 SEA WATCH INTERNATIONAL 8978 Globe Park Drive Easton. NJ 07506 973-427-1106 www. 31st St. Yellow and Purple Potatoes SNAPPLE BEVERAGE GROUP 709 Westchester Ave. clam strips and clam chowder SHULTZ FOODS 717-637-5931 World-class pretzels SKAGIT VALLEY’S BEST PRODUCE P . Shark.com Reynolds aluminum wrap. INC.com V E N D O R D I R E C T O RY 251 . king crab legs. #900 Tulsa.. INC. Box 910 Norco. Cod. EST www. Oysters. full line of breaded shrimp. hot Italian griller. CA 91706 800-800-7822 www. snow crab legs and lobster tails REYNOLDS CONSUMER PRODUCTS. MI 48328 248-706-1445 www. OR 97201 503-226-2200 www. kiwi fruit. raw peeled shrimp. chorizo. Salmon. Reynolds Steam Pans. Mussels.W . / BONITA BANANAS 500 N. Broad St.-4 p.boursincheese./Box C-128 Seattle. Shrimpmeat. Richmond. petite extra fine green beans.NEW YORK STYLE SAUSAGE CO. P . mahi mahi fillets. mild Italian sausage. marinated shrimp. French toast sticks (regular & cinnamon sprinkle).com Halibut steaks. broccoli normandy.com All natural frozen seafood. IL 60106 www. Hawthorne. bulk fresh linguica. Box 419 (mail only) Linden. greenhouse tomatoes and seedless watermelon QUAKER 800-555-6278 www. breaded shrimp.seawatch. VA 23230 www.com Tilapia fillets and whole fish READY PAC PRODUCE 4401 Foxdale Ave.com PRIMAVERA MARKETING. green.com Boursin cheese.W .sweetonionsource. WA 98138 425-204-9100 www.com PACIFIC FRUIT INC.com Kirkland Signature Columbian coffee.com THE OPPENHEIMER GROUP 2001 W . tuna steaks. hot link. hot turkey Italian sausage.O. Sunnyvale. mild turkey Italian sausage. WA 98119 206-284-1705 www.quakeroatmeal. CA 90058 323-234-9000 www. L. FL 33312 954-792-8010 Sales 800-289-8452 www.pacseafood. variety of marinated & grilled shrimp. Buffalo.com OCEAN SPRAY CRANBERRIES. onion rings. CA 95236 209-931-9420 www.reynoldskitchens. CA 92868 714-939-9939 Fresh bananas. mild Italian griller. garlic-Italian sausage. ginger stir-fry. Suite A Coachella. Superior Coffee cappuccino and McGarvey house blend coffee SARA LEE FOODS 10151 Carver Road Cincinnati. CT 06902 800-326-5620 www.sorrentocheese. batter shrimp. 16461 E.com Ahi Tuna. Box 2328 Mount Vernon. broccoli florets and creamy spinach NORSELAND INC. NY 10604 Phone 914-397-9200 ext. Vernon Ave. 1-800-662-3263 M-F 9 a.premiofoods.com Bing and Rainier cherries PRIME TIME INTERNATIONAL 86705 Ave. CA 93618 559-591-5510 www. pineapple and stonefruit ORCA BAY FOODS INC. Park Ave. Garfield St. full line of appetizers. 1912 E. Portland. Main St.rpespud.primafrutta. stir-fry vegetables. 1811 Mountain Ave. 1290 E. Sea Bass. Sole and Swordfish PIERRE FOODS. maple-breakfast sausage. Irwindale. Box 20670 St. breakfast link.elmonterey. orange roughy fillets.redchamber. black tiger shrimp. 54. INC.m. swordfish steaks.primetimeproduce. petite peas. WI 54921 715-335-8050 www. OH 45246 513-874-8741 www. GA 31522 800-654-9731 Mozzarella cheese sticks. Dungeness Crab. 50 Utter Ave. Kirkland Signature RICH-SEAPAK CORPORATION P . countrybreakfast bulk sausage. grapes.O. cooked black tiger shrimp. State College Blvd. Jarlsberg cheese and Saga Brand cheeses THE NUNES COMPANY/FOXY FOODS P . Box C 389664 Seattle. shrimp and crab OSO SWEET ONIONS/ SAVEN CORPORATION 3901 Highland Road .tilapia.svbest. CA 93901 www. MD 21601 410-820-7848 www. Boulder.superiorcoffeeshop. 501 South Alta Ave.pierrefoods.m.com Nonni’s biscotti NORCO RANCH INC.com Potatoes and onions SARA LEE COFFEE & TEA 990 Supreme Drive Bensenville. meat and bakery products PREMIO FOODS.com RAIN FOREST AQUACULTURE PRODUCTS 2501 S. CA 94089 408-745-7675 Hot Italian sausage.oceanspray. CA 92860 909-737-6735 Eggs of all sorts NORPAC www.com Red.nonnis.Suite G Waterford.norpac. White.O. citrus.
Baby Bottle Pop candy and Bazooka gum TRAPPER’S CREEK INC.com Oils/shortening. AK 99518 907-561-8088 www. CA 93380 www. Push Pops.starbucks. Selah.sunkist. NJ 07632 201-567-8000 www. CA 92590 909-296-5757 Avocados WILCOX FARMS 40400 Harts Lake Valley Road Roy.m. DE 19808-6130 877-654-8645 askmyquestion@ottaviofoods. St.-5 p. frozen apple juice. WA 98580 360-458-7774 www. Fullerton. California plums. dressings.com STAUFFER BISCUIT CO.com Scottish shortbread cookies WASHINGTON APPLE GROWERS P .com California grapes (red. 330 S.com Romaine hearts.com Seafood UNILEVER BESTFOODS NORTH AMERICA 800 Sylvan Ave. pummelos.com Apple juice. INC.com TAM PRODUCE INC. breakfast.tillamookcheese. 2070 Chain Bridge Road..venturafoods. CA 93908 831-455-3680 www.com email@example.com Seafood TYSON FOODS INC. Suite I Valley Cottage. cucumbers and pumpkins VENTURA FOODS LLC 14840 E.valleyfinefoods.tyson. Box 549 Preston. Fairchild tangerines. New York. 15356 Produce Lane Mount Vernon. VA 22182 703-442-9205 Bakery products and desserts WALKERS SHORTBREAD INC. grapefruit.com STAR FINE FOODS / BORGES USA postmaster@starfinefoods. CA 91423 818-986-4800 www. head lettuce.stauffercookies. Caesar salad and salad mix TARANTINO WHOLESALE FOODS 2707 Boston Ave. San Diego. CA 94510 707-746-6888 www. and garlic and ginger products TILLAMOOK COUNTY CREAMERY ASSOCIATION P . moro oranges. Hot Italian Sausage. broccoli.com Cheese and ice cream THE TOPPS COMPANY One Whitehall St. 5650 B.tridentseafoods. 84th St. 3909 Park Road #H Benicia. PA 17405 www. WA 38273 360-428-2717 Potatoes. CA 91746 626-336-4527 www.bestapples. cucumbers and grape tomatoes 252 V E N D O R D I R E C T O RY . WA 98801 509-662-9667 www.talkingrain.sun-world. Second Ave.com Smoked kippered wild king salmon TREE TOP INC. 42322 Avenida Avocado Temecula. Englewood Cliffs.treetop. Pmb 301 Wilmington. sausage. 5303 Shilshole Ave. / P . 170 Commerce Drive Hauppauge. green and blackall seedless). CA 92831 714-992-5940 Tomatoes and vegetables TANIMURA AND ANTLE 1 Harris Road Salinas. WA 98050-0549 Phone 800-734-0748 425-222-4900 Fax 425-222-4901 e-mail: talk2rain www.E. Hale Ave.com Ottavio Olive Oil VALLEY FINE FOODS COMPANY. Box 18 Wenatchee. Box 313 Tillamook. Don Julian Road City of Industry. 800-9-GARLIC. 220 E. Belmont and Sixth Avenue York. #500 Vienna. WA 98942 509-697-7251 www. 2225 Avenida Costa Este San Diego.com Navel oranges.wilcoxfarms. NY 11788 631-273-0011 e-mail cs@walkersshortbread. P . Seattle. Box 80298 Bakersfield.W .com Milk and eggs WILSON BATIZ LLC. Valencia oranges. CO 80634 800-727-2333 SWITZERLAND CHEESE MARKETING INC. mayonnaise/sauces.taproduce.stemilt. pan coatings and condiments VIE DE FRANCE YAMAZAKI INC. N.com Apples WEST PAK AVOCADO INC. berries. soup bases. NY 10989 845-268-2460 www.O. CA 92113 800-4-MEAT. NY 10004 Ring Pops. lemons.O. grapefruit.com Cookies and crackers STEMILT GROWERS 123 Ohme Garden Road Wenatchee.O.com Cheeses from Switzerland TALKING RAIN 30520 S.com Pasta Prima Spinach and Mozzarella Ravioli Entrée and Pasta Prima Ravioli Trio VALLEY PRIDE SALES INC. WA 98807-0018 509-663-9600 www. CST www. margarines.switzerland-cheese. lemons and seedless watermelon SUNKIST GROWERS 14130 Riverside Drive Sherman Oaks.trapperscreek. pears and cherries SUN WORLD INTERNATIONAL P . 619-232-7585 Products: Mild Italian Sausage. applesauce. Box 2020 Springdale. juice blends TRIDENT SEAFOODS CORP.com Apples. WA 98107 206-783-3474 www. bratwurst.m. AR 72765-2020 800-233-6332 M-F 8 a.walkersshortbread. 704 Executive Blvd. Anchorage.com www. CA 92154 619-661-5222 Greenhouse tomatoes.O.unileverbestfoods.com VALCO ENTERPRISES 3216 Kirkwood Hwy. minneola tangerines and satsuma mandarins SWIFT & COMPANY 1770 Promontory Circle Greeley.O.Vendor Directory STARBUCKS COFFEE COMPANY 888-447-5282 www. sweet colored peppers. OR 97141 503-842-4481 www. peppers.
173 Aroma Housewares Cool Touch Rice Cooker. 129 Avocado green salads with. 219 pesto pizza. 102 chicken saté. 125 Santa Tomato Salad. 103 Alpine Mango Bruschetta. 146 shrimp in. 229 Almonds Brie baked with. 114 INDEX 253 . 115 Atkinson. 39 tomato and basil cheesecake. 133 meringues. 70 Atlantic Veal and Lamb Veal Piccata. with mandarin oranges. bacon-wrapped. 93 with sesame-ginger sauce. 117 pandowdy. hot spiced. 212 Après theater parties. 141 B Babé Farms Greek Salad. 40 dill pickles. Marney. 16 crisp. 121 summer wines. 141 Australian Lamb Loin Chops. 138 soup. grilled. 174 cookies. 102 yakitori as. cherry. 83 Almond Roca cookies. 128 Roast Leg of Lamb. 198 Apples bacon-wrapped. 59. 50 party platters. 116. cherry. 68 for tailgate parties. 16 meatballs. 110 Austin. 210 Bacon apples wrapped with. 229 American cheese. 16 scalloped potatoes. See also Dips antipasto. Patty. 133 grilled. 41 chicken wings. 230 Asparagus about. 124. 121 Alexander. 125 chicken fingers. 68. 90 spoon. 43. 42 Antipasto. curried. 41. fried. fresh dip. 17. 69 salads. 204 in floral arrangements. cranberry. David autumn wines. 182 salad dressing. 242 green salad with. Greg. 132 Artichoke hearts. grape. 24. Wally. 24 Arizona Smoothies. Peggy. 147 biscuits. Dennis. 74 in floral arrangements. marinated lasagna. 161–167 Aidells Chicken and Sausage Potpie. 16 shrimp. 89–95 Apricots bread pudding. 202 Andersen. 98 Apple & Eve Ruby Red Vinaigrette. 70 in edible centerpiece. 32 Anderson. 42 salmon Caesar. 125 Alsace white wines. 130 shrimp scampi risotto with. 245 Anchovy fillets. 47 Anthony Farms. 59 cider. 50. 93 Asian pears. almond joy. 84 Albariño wine. 244 pork chops with. in salads pesto potato. honey.Index A After Eight Chocolate Truffles. 107 Appetizers. 17 Applesauce bread. 179 winter wines. 107 bruschetta. 107 roasted. 173 Arthur Schuman Cello Parmigiano-Reggiano Cheese. 129 Roast Rack of Lamb with Artichokes and Wild Mushrooms. 13 spring wines. 102 Amos. 205 dips for. 114 trout. 194 salad. 21 Afternoon teas. 171 chutney. 137 Armour bacon. 147 German potato salad with. 68 lamb with. 13 Alsum Produce. 42 Ambrosia. 129 as vases. 182 tomato puff pastry. 65 Animal crackers. 45. 20 Atlantic Advantage Crab-Stuffed Potatoes. 170 scallops. 198 guacamole. 108 Artichokes. 220 Andrew. 157 chicken Dijon. 204 slaw. 238 cake. 156. 190 waffle wedges. 91 Alaskan king crab. 98.
39 tea. 190 fillets. 127 Banana casserole. 111 Biscuits. 142. 16 spinach salads with. 207 Bigham-Perez. 245 passion crush. 244 Salsa Spread. 68 smoothies. 79 Costco. 131 Bernice Kesslen’s Sour Cream Pancakes. 238. 124 Benoliel. 230 Bagel Bites. 79 cheese soup. 82 Broccoli chowder. 179 Beef. 171 Bizochitos. 137 Beverages apple cider. 114 254 INDEX . 238 herb butter. Maureen. 237 passion punch. 238 party suggestions. 17 crostini. as gifts. 58 Bazooka bubble gum. 97–103 Boyd. 238 dip. 165 ginger sparkler. corn and Cheddar. 162 rolls. Parmesan. 158 Bicycles. 93. Candy Brie. 243 Birthday parties. 237 lemonade. 94 Barbara Boyd’s Citrus Herb Wafers. 163 Bread applesauce. 56. 93 Boursin Party Dip. 216 in edible centerpiece. 24 Bone meal powder. 155 stuffed. baked with almonds. 222 Blue cheese apple slaw. 27 Bosc pears. 58 tea sandwiches. 157 Bridal luncheons. 225–233 Beans. See Grilling. 116 potatoes with. 182 edamame. 110 Basil. with butter and prosciutto. 92 Bon Appétit survey. 237 grape cooler. 95. 231 tri-tip. 135–139 Brie cheese baked. 243 Beer brisket. onion. 163 Basin Gold Mashed Potatoes. 92 Boskovich Farms Warm Spinach Salad. 216 Bear Creek soups. 72 tart. 210 mango. 18 soup. 98 Balsamic vinegar. 171 Bisque. 239 Bread pudding. 46 Bertolli Bruschetta with Portobellos. 140 raspberry-peach sparkler. 240 Pecan Delight. 58 in chocolate shells. 242 Barolo wine. 159 Blenders. 236. 125 corn. 16 for bowl game parties. See also Pesto cheesecake appetizer. 101 bruschetta. Carol.Index scallops wrapped with. 199 Beach parties. 125 Milton’s. Sauces Barilla American Peppers Penne. as decorations. 24 Blankets and throws. 121. 100 standing rib roast. 209–213 Biscotti. 165 virgin margarita. 216 Beaujolais wine. 51 muffins. creamy. 194 Barnhart. 198 Perrier. 239 Bowl game party. 147 sandwiches. 102 coffee. sweet potato. 106 Bars. 78 Berries. 90 Beeh. 195 peach daiquiri. Bill. 86 steaks. 124. 235. 154. 151 BC Hot House Marinated Campari Tomato Salad. Tex-Mex. Vivian. 41. See Cookies and bars Bartlett pears. Mark. 237 Bialetti Sauce and Sauté Pans. See Dried beans. 101 Bee Sweet Citrus Orange Cheesecake. 211. Green beans Bear Creek and Sea Watch International Hearty Clam Chowder. 95. 231 soufflé. 41 Better’n Eggs Quiche. 106 Barbecue. 139 Berry. with almonds. See also Ground beef brisket. 137 for tailgate parties. 146 Barbaresco wine. 149 Bjorkman. 74 salad. 107. 33 Bisquick. 212. 56 for Labor Day parties. Barbara. See also specific types about. 163 Barbara Pullo’s Camarones Picantes. 164 cranberry. 16 baguette. hot spiced. 174 BelGioioso cheeses. 83. 68. 84 Bill Beeh’s Lamb Mango Tango.
Brookman, Jane, 27 Brown & Haley Almond Roca Quick-and-Easy Cookies, 229 Brownies Ghirardelli, 165 trail mix, 47 Bruschetta Grace bread, 68 mango, 125 olive, 124 portobello, 41 Bubble gum, 151 Buffets holiday, 67–75 tips for, 71 Bull’s Eye barbecue sauce, 45 Bulow, Sara, 221 Bumble Bee Bayside Waldorf Salad, 204 Garden Tuna and Pasta Salad, 172 Buñuelos, 87 Burgundy wine, 13 Burrito casserole, 218 Butter baguette with, 101 crab leg sauce, 84 herb, 238 Butterball turkeys, 57, 172 C Cabaret crackers, 149 Cabatu, Julia, 125 Cabernet Franc wine, 121 Cabernet Sauvignon wine, 65 Café NewStar Citrus Spinach Salad, 33 Cajun seasoning, 231 Cakes almond joy, 174 cheesecakes, 73, 174, 182 Costco, 213
date chocolate chip, 213 Dutch, with peaches, 186 pineapple, 73 pound, 35 pumpkin, 46 California Avocado and Ready Pac Spring Mix Salad, 156 California Strawberry Commission Kiwi-Strawberry Chicken, 243 Camelot Desserts Chocolate Mousse Puffs Ganache, 87 Campbell’s Savory Petite Meat Loaf Sandwiches, 164 Candleholders, 61, 132 Candy bubble gum, 151 caramels, 165 chocolate, 21 jelly beans, 27 Candy Barnhart’s recipes. See Barnhart, Candy Candy bars, on pizza, 195 Canlis Restaurant Pumpkin Risotto, 20 Cantaloupe cream cheese pie, 157 kiwi-strawberry chicken with, 243 skewered, 195 Canton, Carlene, 182 Caprese, 107 Caramel brownies, 47 candies, 165 mint oranges, 117 popcorn, 52 sauce, 72 Carando Spiral-Sliced Ham with Honey Sweet Potato Salsa, 170 Cardile’s Crab-Stuffed Mushrooms Florentine, 32 Carey, Linda, 186 Carlene Canton’s Pesto Pizza, 182
Carmelita Downey’s Bear Creek Soup with Salmon, 216 Carmina Tapia’s Cinnamon Pine Nut Buñuelos, 87 Carmina Tapia’s Cinnamon-Sugared Pine Nuts, 82 Carol Bigham-Perez’s Global Fishing Red King Crab Legs, 84 Carrots dip, vegetable, 42 in edible centerpiece, 74 in floral arrangements, 133 salads, 33, 50 standing rib roast with, 86 Carr’s Crackers, Warm Spinach and Artichoke Dip with, 68 Carter Thomas Pear and Sugar Pea Sauté, 110 Catfish, grilled, 241 Cauliflower, in edible centerpiece, 74 Cecil Saydah Kitchen Towel Set, 159 Cedar garlands, 64 Celestine Johnson’s Sweet Potato Pudding, 52 Centerpieces. See also Floral arrangements crystal bowl, 61 edible bouquet, 74–75 harvest basket, 31 picnic baskets as, 178 Champagne about, 65, 121 salmon poached in, 138 Champagne vinegar, 127 Chandler’s Crabhouse “Seattle Style” Cioppino, 240 Chanukah, 76–79 Chardonnay wine, 121, 179 Charger plates, 60 Charles Shapiro’s Spicy Potato Pancakes, 78 Cheddar cheese biscuits, 171 bread stuffed with, 239
chowder, corn and broccoli, 216 cornbread, 17 in layered dip, 45, 99 pizza, 182 potatoes, twice-baked, 212 soup, beer, 101 Cheese. See also specific types platter, with pears, 32 tastings, 124 Cheesecakes citrus orange, 174 eggnog, 73 tomato and basil, 182 Chenin Blanc wine, 13 Cherries about, 72 cookies, almond, 103 crisp, apple, 205 freezing, 205 green salads with, 204, 211 jubilee, 186 pie, 246 sauce, for meat, 194 Chianti wines, 13, 106 Chicago Dogs, 45 Chick peas, rice with, 131 Chicken apricot-honey Dijon, 242 Cajun aioli for, 231 Chesterfield, 19 as comfort food, 24 fingers, 102 flautas, 221 freezing, 220 grilled in parchment, 193 kiwi-strawberry, 243 lasagna, 219 pizza, 182, 192 potpie, 91 potstickers, recipes using, 25 ravioli, Alfredo style, 116 rotisserie, 220–221 safe handling of, 193 salads, 227, 230 sandwiches, 217 saté, with peanut sauce, 41 soup, 221 stock, 220 wings, 40, 227 yakitori, 98 Chicken livers, 79 Chicken of the Sea Smoked Gouda Tuna Melt, 216 Chili pie, 218 quiche, 146 Ragú, 41 China, Noritake, 60 Chocolate brownies, 47, 165 café mocha, 95 cakes, 174, 213 candy, 21, 27 chip cookies, 229, 245 frogs, 51 ganache, 87 ice cream sandwiches, 103 pizza, 195 popcorn bars, 229 shells, fruity, 94 Chocolate Mousse Puffs, 87 Chowders, 216 Christie Meacham’s Carrot Salad, 50 Christmas dinner, 81–87 Christopher Ranch Pan-Roasted Garlic Pasta, 108 Christy Hall’s Pam’s Caramel Corn, 52 Chutney, cranberry-apple, 59 Cider, apple, 16 Cider vinegar, 127 Cilantro sour cream, 40 Cinco de mayo fiesta, 145–151 Cioppino, 240 Citrus cheesecake, 174 grilled steak, 212 herb wafers, 163 spinach salad, 33 tart, 131 Clams chowder, 216 cioppino, 240 Clark Ianniciello, Pennie, 213 Classico Pizza Rustica, 43 Claudia Dossat’s Pine Nut Brie Nibble, 82 Claussen pickles, 45 CMI Cherry-Apple Crisp, 205 Coca-Cola Barbecue Sauce, 227 Coconut ambrosia, 229 cake, almond joy, 174 frosting, 73 Cod, in stew, 238 Coffee hot, 95 iced, 164 Coffeemakers, 142, 222 Cohen, Jane, 110 Colavito, Nancy, 229 Colclasure, Cynthia, 165 Cold cuts, 99 Comfort foods, 24 Company, unexpected, 218 Comunale, Kerry, 139 ConAgra Foods Garden Tuna and Pasta Salad, 172 Picnic German Potato Salad, 173 Turkey Antipasto Salad, 172 Conard Eyre’s Oooooo La La Lasagna, 219 Contessa Shrimp Scampi Risotto with Asparagus, 115
Cookbooks, family tree, 175 Cookies and bars Almond Roca, 229 animal crackers, 47 Belgian assortment, 165 biscotti, 111 bizochitos, 149 brownies, 47, 165 buñuelos, 87 cherry almond, 103 chocolate chip, 229, 245 citrus herb wafers, 163 as comfort food, 24 frogs, 51 ice cream sandwiches from, 103 popcorn bars, 229 Cookware Bialetti, 158 Kirkland Signature, 143 Wearever, 223 Corn chowder, Cheddar broccoli, 216 creamed, in cornbread, 17 scalloped, 70 in stuffed peppers, 148 Corn bread, 17 Corn chips, 99 Côtes de Gascogne wine, 179 Cottage cheese, cheesecake, 73 Coulis, raspberry, 35 Countryside Baking Old World Fruit Rugala à la Mode, 219 Crab cioppino, 240 legs, 84 mushrooms stuffed with, 32 potatoes stuffed with, 70 Crackers animal, 47 Cabaret, 149
Carr’s, 68 Ritz, 56 Wheat Thins, 45 Cranberries chutney, apple, 59 cream pie, 29 in floral arrangements, 17, 133 punch, 195 salsa, sweet potato, 170 tea, 165 Cream cheese cheesecake, 174 cheesecake appetizer, 182 finger sandwiches, 163 frosting, 46 pie, cantaloupe, 157 poppers, 98 spreads, 43, 137, 242 wontons, 24 Cream puffs, 72 Creamsicles, fruit juice, 205 Crème anglaise, 35 Crisps cherry-apple, 205 gingersnap peach, 246 Croissants bread pudding, 157 Pillsbury, 198 Vie de France, 83 Crostini cheese, 210 olive oil and garlic, 107 Cucumbers in edible centerpiece, 74 Greek salad with, 210 green salad with, 183 marinated salad, 199 salmon sauce with, 202 shrimp appetizer with, 90 Cuisinart Custom Prep 11 Food Processor, 223 D
Five Speed Duet Blender/Food Processor, 222 Grind & Brew Programmable Coffee Maker, 222 Curry in salads, 93 soup, apple, 17 Cynthia Colclasure’s Delicious Microwave Caramels, 165
Daciek, Joan, 124 Daiquiri, peach, 198 Dare Foods Margarita Parfait, 149 D’Arrigo Brothers Caesar Salad, 72 Dates cake, 213 toffee pudding, 205 Dean Specialty Foods Fried Dill Pickles, 16 Decorations. See also Centerpieces; Floral arrangements autumn, 12–13 beach party, 233 casual dinner, 115 Christmas, 85 cinco de mayo, 148, 151 Fourth of July, 207 Labor Day, 236 roses as, 136 rose-shaped napkins, 138 tailgate party, 39 tea garden tablecloth, 166 winter, 64 Delacre Belgian Cookie Assortment, 165 Delano Farms and Four Star Fruits Grape Ambrosia, 229 Deli items, 219 Delimex Beef Taquitos, 98 Del Monte Gingersnap Peach Crisp, 246 Delta Pride Grilled Catfish with Fresh Salsa, 241 Deona Tait’s Tomato Puff Pastry, 114
Desserts. See specific types DFI/Gold Rush Cantaloupe-Cream Cheese Pie, 157 Diamond Fruit Growers Pears and Cheese Platter, 32 Dill, carrot salad, 33 Dill pickles fried, 16 sweet, 56 Dinners, from prepared foods, 218 Dips Boursin, 239 layered, 45, 99 peanut butter, for apples, 204 pine nut Brie, 82 spinach and artichoke, 68 vegetable, 42 DNE World Fruit Caramel Mint Oranges, 117 Dog treats, 27 Dole Fruity Tulip Chocolate Shells, 94 Dole Orange-Asparagus Salad with Raspberry Vinaigrette, 93 Domex Apple Salad, 59 Domex Marketing Fresh Cherries Jubilee, 186 Don Miguel Mexican Foods Guacamole Especial, 146 D’Orazio Stuffed Shells with Sauce, 186 Dorothy Reid’s Sticky Toffee Pudding, 205 Dossat, Claudia, 82 Douglas, Tom, 40 Douglas Perfect Peach Daiquiri, 198 Downey, Carmelita, 216 Down throws, as gifts, 159 Dried beans baked, 51 black, in stuffed peppers, 148 garbanzo, rice with, 131 kidney, in chili, 41 refried, in layered dip, 45, 99 Dueck, Emma, 220 F Fajitas, 98 Family night, 23–27 Family reunions, 168–174 Farmer John Baja Bacon Bites, 147 Father’s Day, 189–195 Feta cheese, in salads Caesar, 72 Greek, 210 E Earthbound Farm California Salad, 24 Eat Smart Broccoli Parmesan Soufflé, 18 Edamame, 58 Egg noodles, 79 Eggnog cheesecake, 73 Eggo waffles, 102 Eggplant lasagna, 219 Eggs breakfast pizza, 155 meringues, 117, 149, 244 quiches, 137, 146, 156, 162 soufflés, 18, 21 tuna-stuffed, 210 as vases, 133 Eileen Mintz’s Sun-Dried Tomato and Basil Cheesecake Appetizer, 182 El Monterey Burrito Cacerola, 218 Elisa Harris’s Hanukkah Noodle Pudding, 79 Emma Dueck’s Slow-Cooker Stock, 220 Emmentaler cheese, 156 Emmpak French Dip Sandwich, 100 Equal Peach-Berry Tart, 139 Erika Feuer’s Gardenburger Meatballs, 50 Espresso tiramisu, 111 Excel Corporation Tex-Mex Fillets, 147 Eyre, Conard, 219 Dumplings, Chinese, 25 Duni Dester, 226 pear, 18 romaine and Bing cherry, 211 Feuer, Erika, 50 Finger sandwiches, 163 Finlandia Swiss, Crisp & Golden Potatoes à la, 92 Firecracker favors, 207 Fish and seafood. See specific types Fish House Foods Solution for Unexpected Company, 218 Flautas chicken, 221 guacamole for, 146 Flav-R-Pac Vegetable Medleys, 185 Fletchers Devils on Horseback, 16 Floral arrangements. See also Centerpieces flowers for, 13 vases for, 17, 27, 132–133, 179 Flowerpots, decorating, 207 Flowers crepe-paper, 151 for floral arrangements, 13 potted, 64, 115, 120, 121 Food processors, 222, 223 Food safety meat and poultry, 190, 193 picnics, 39, 42 Fordel Honey Macadamia Nut Fruit Skewers, 195 Foster Farms food-safety tips, 193 Grilled Chicken Pizzas, 192 Grilled Chicken Pouches, 193 turkeys, 57 Four Star Fruits Grape Ambrosia, 229 Fourth of July parties, 197–205 Fowler peaches, Linda Carey’s Dutch Cake with, 186 Foxy Creamy Broccoli Soup, 114 Frankie Shapiro’s Chopped Herring, 78
Franklin, Terri, 216 Frito-Lay Scoops! Fiesta, 99 Frosting coconut, 73 cream cheese, 46 Fruit. See also specific types about, 72 in chocolate shells, 94 in floral arrangements, 17, 133 meringue, 149 old, enhancing, 93 parfait, 94 pound cake with, 35 salads, 228 skewers, 195 G Garbanzo beans, rice with, 131 Garden parties, progressive, 181–187 Gardenburgers meatballs, 50 mushrooms stuffed with, 108 Garlic biscuits, 171 freezing, 110 mashed potatoes, 86 pasta, 108 sauce, for lamb chops, 128 Gazpacho, in watermelon bowl, 242 General Mills Apple-Ricotta Brunch Biscuits, 171 Cheese-Garlic Biscuits, 171 George Weston Bakeries Inc. Apple-Raisin Pandowdy, 244 Gerry Worth’s Chopped Liver, 79 Gewürztraminer wine about, 13 parfait, 94 Ghirardelli Tuxedo Brownies, 165 Gift bags, 87
Gift wrap, 159 Gifts Mother’s Day, 158–159 wedding, 141–143 Gilding, 64 Ginger baby back ribs, 26 fruit salad, honey, 228 sauce, for asparagus, 130 sparkler, 237 Gingersnap peach crisp, 246 Giorgio Foods Mushroom Stuffing, 56 Global Fishing Red King Crab Legs, 84 Goat cheese, in green salads, 24, 33 Godinger crystal, 61 Gold-n-Soft Scalloped Corn, 70 Gold Rush Cantaloupe-Cream Cheese Pie, 157 Golden Russet/Atlantic Advantage/ Pacific Pride Crab-Stuffed Potatoes, 70 Goody bags, Halloween, 53 Gouda cheese cobb salad, 191 tuna melt, 216 Grace Baking Bruschetta, 68 Granola, in cookies, 103 Grape juice cooler, 56 Grapefruit marinade, 212 vinaigrette, 198 Grapes about, 72 ambrosia, 229 chicken salad, pecan, 227 fruit salad, ginger honey, 228 salmon sauce with, 202 Waldorf salad with tuna, 204 Green beans with chicken Chesterfield, 19 in edible centerpiece, 75 in floral arrangements, 133
Greenstripe Grape Tomato, Pasta and Chicken Salad, 230 Grilling interactive, 192 lamb chops, 128 pizza, 192 salmon, 107 scallops, 126 for tailgate parties, 39 tilapia, 185 trout, 190 turkey, 57 vegetables, 107 Grimmway Two-Way Garden Party Dip, 42 Ground beef baked beans with, 51 chili, 41 Costco, 190 in layered dip, 99 meat loaf tea sandwiches, 164 meatball appetizers, 43 meatball doggie treats, 27 Grower Direct Romaine Salad with Bing Cherries, 211 Guacamole for flautas, 146 in layered dip, 45 Gulden’s mustard, 173 H Halibut wrap, 147 Hall, Christy, 52 Halloween dinner, 49–53 Ham, spiral-sliced, 170 Hamilton Beach Mix Smart 10-Speed Electronic Mixer, 158 Hampton Silversmiths silverware, 61 Hansen’s Fruit Juice Creamsicles, 205 Hanukkah, 76–79 Harris, Elisa, 79
94 Jelly Belly bark. 56 Jean-Yves Mocquet’s Gewürztraminer Parfait. 111 Johnson. Celestine. skewered. 204 Hearn. sweet potato. 45 Huening. 142 Italian night. 238 drying. 19 Hot dogs cheese. orange oatmeal. See also specific types butter. floral. 90 Irons. ginger. 203 Inhee Hwang’s Shrimp Appetizer. Michaelene. in recipe. 26 on steak lettuce rolls. 102 Cherry Almond Cookies. 136 Imelda Trinidad’s Monterey Pasta Pesto Salmon. 164 cookware. 237 Keystone Fruit Sweet Onion Bisque. 24 sandwiches. Amand’s Herbed Edamame. 33 Kimo’s Hawaiian Lemonade. 90 Jane Schuelein’s Sweet Dill Pickles. in edible centerpiece. See Appetizers Horseradish mashed potatoes. Suzanne. 211 Ice buckets. 58 Juicers. 124 Jody Wilson’s Almond Joy Cake. 27 floral arrangements. Sunbeam. 125 260 INDEX .Index Harvest dinner. 124 Ice cream as comfort food. Bernice. 74 Jimmy Dean Sausage and Egg Breakfast Pizza. 52 Jolly Time Rocky Road Peanut Butter Popcorn Bars. sweet potato. 78 Kevin Riordan’s Herb-Inlaid Potatoes. Henckels International Knife Block. 202 Holtzinger Fruit Apple Snackin’ Dips. 245 Kimura. 103 Kerry Comunale’s Sherried Rice.J. 124. 65. 45 Italian sausage sandwich. 242 crystallized. 90 Holiday buffets. cream cheese. 117 Hoisin sauce on ribs. 45 Heinz Party Plate. 212 Kingsburg Apple Asian Pear and Pluot Salsa. 149 John Sarich’s Espresso Tiramisu. 183 Honeydew. 86 Key Lime Virgin Margarita. 67–75 Holt. apricot.A. 78 High Liner Honey-Broiled Scallops. 172 Hwang. 204 Cherry and Hazelnut Salad. 165 sauce. 138 Herring. 218 Hors d’oeuvres. 58 J J. 173 Italian wines. 170 sauce. 44. 84 sandwiches. 27 Herbs. Tamie. 143 Cranberry Tea. 155 Joan Daciek’s Decorative Ice Bucket. Inhee. 204 Honey chicken Dijon. 91 Heritage Salmon’s Champagne-Poached Salmon. 43 with potatoes and onions. 141 Henry’s Meatball Doggie Treats. 195 Hormel/Stagg Classic Ranchero Chili Pie. 183 H. 141 Jakob. 148 Kirkland Signature coffee. See Heinz Hoffmann. 83 Jane Klein-Shucklin’s Hot Italian Sausage and Pepper Sandwiches. 203 Hebrew National Franks and Toppings. 173 I IBP/Tyson Beef Top Loin Steaks and Mushroom Kabobs. Heinz Company. 239 pizza. 202 Hunt’s tomatoes. 220 Jalapeños poppers. M. 128 scallops broiled with. Shirley. cherry. 174 John Perea’s Bizochitos. 222 Julia Cabatu’s Mango Bread. 43 Henckels International Knife Block. 57 Kellogg Cheese and Mushroom Waffle Wedges. 229 Joyce St. 105–111 Italian sausage bread stuffed with. 164 floral. 139 Kesslen. 173 variations on. 98 soup. Kiwi-. mustard. chopped. 230 Kirchner. 103 Ice cubes coffee. 71 K Kansas City Dogs. 162 salsa. 45 Karin Van Valkenberg’s Grilled Thanksgiving Turkey. 221 King Pak Twice-Baked Potatoes. 228 fruit skewers. Donna. for lamb chops. 27 Jicama. 15–21 Hazelnut salad. Nicolin. 195 muffins. Lisa. 106 Item numbers. 91 fruit salad. 98 Zesty Walnut Spread.
strawberry. 157 Malt vinegar. 56 Kirkland Signature/Starbucks coffee. 141 Knudsen. chopped chicken. 133 lemonade. 24 INDEX 261 . 204 Kirkland Signature/Carando Spiral-Sliced Ham with Honey Sweet Potato Salsa. in salads ambrosia. 47 Trail Mix Brownies. 106 pine nuts. 45 Kraft Foods brand names. 79 Lobster in seafood soup. 109 stuffing. 129 with mango salsa. 128 Costco. 172. 193 Grilled Chicken Pizzas. 93 romaine and Bing cherry. 25 Lisa Jakob’s Chicken Stretch. 173 Knives. 186 Lindsay Olive Salad Finger Sandwiches. 69 Snack Packs. Gold-n-Soft. 32 Mandarin oranges. 218 salsas. 195 Maine Harvest Grilled Salmon Teriyaki. 200. 211 Mangoes bread. 45 Dynamite Dogs. 90 Limes parfait. 137 Gardenburger-Stuffed Portobello Mushrooms. 59 Marinades for chicken. virgin. 45 L L & M Curried Apple Soup. 229 asparagus. 237 Mariani Cranberry Cream Pie. 47 Kirkland Signature/Bumble Bee tuna. 243 Mann’s Stringless Sugar Snap Peas with Toasted Sesame Seeds. 108 Harvest Moon Chicken Chesterfield. 106 Mama Cardile’s Crab-Stuffed Mushrooms Florentine. 34 Mark Bjorkman’s Cream Cheese Wontons. 78 Lee Brands Roasted Asparagus. 133 Lemons in floral arrangements. 170 Kirkland Signature/Delacre Belgian Cookie Assortment. Jane. 130 Lasagna. 192 Grilled Chicken Pouches. 91 wafers.Fresh-Baked Cookie Ice Cream Sandwich. 194 Leeks. 210 Margarine. 245 microwaving. 25 Stir-Fry Sauce. Rick. 220 Liver. 13 Mallon. 242 Harvest Moon Chicken Chesterfield. 243 rack of. 149 sour cream. 17 La Brea Bakery French Baguette with Butter and Prosciutto. 228 KitchenAid Stand Mixers. 190 leg of. 70 Margaritas. 237 Klein-Shucklin. 201 Poached Atlantic Salmon. 163 Ling Ling’s Gourmet Chicken Potsticker Stir-Fry. 125 in popcorn shrimp pita envelopes. Melba. Tamie Kimura’s Everything-from-Costco Best Soup. 237 Linda Carey’s Dutch Cake with Fowler Peaches. 45 Layered Taco Dip. 129. 19 olive oil. on fruit skewers. 163 Lettuce rolls. from prepared foods. 17 Lunches. 125 bruschetta. 95 Kirkland Signature/Swift beef rib roast. 184 Kirkland Signature/Tyson Apricot-Honey Labor Day Chicken Dijon. citrus herb. 205 Kirkland Signature/Newman’s Own Grape Cooler. 17. 82 pork chops. 26 Manson. 19 Kirschenman Ginger Honey Fruit Salad. 227 for steak. 127 Malvasia Nera wine. 228 Red and White Potato Salad. 83 virgin margarita. lime. 34. 243 virgin margarita. 216–217 M M. 235–246 Lamb chops. 221 Macadamia nuts. 200 Malbec wine. 101 Labor Day parties. 212 Marjoram. 86 Pork Loin Rib Chops. 25 Hearty Chicken Potsticker Soup. in floral arrangements. 39. 219 Latkes. 165 Kirkland Signature/Foster Farms food-safety tips. 141 Kiwifruit chicken. 193 Kirkland Signature/Hansen’s Fruit Juice Creamsicles. 103 Fruit & Nut Spread. 201 Tropical Grilled Salmon. 56 Lori Vaughter’s Log Cabin Corn Bread.
174 fruit salads. 211 lamb with. 107 crostini. 203 Moscato d’Asti wine. 219 Marsala wine. 114 salad. 239 cornbread. 229 Nancy’s Petite Quiche Platter. 51 Nalley’s South of the Border Quiche. 109 McConnaha. 182 in puff pastry. 33 Meridian Lobster Stuffing. 109 Mustard chicken Dijon. Pearl. apricot-honey. 210 Mountain Stream Grilled Teriyaki Tilapia. 231 Strawberries and Sweet Vanilla. 238 sticks. 129 pizza. 21 Candy Shop Pizza. 82 Milton’s All-American PB&J. 56 Meringues apple. 19 262 INDEX . 72 as vases. 102 Mussels. 154 McCormick’s Broccoli Salad. 43 doggie treats. Dash/Molly McButter Chicken Fingers. 146 Nancy Colavito’s Delano Farms and Four Star Fruits Grape Ambrosia. 75 Florentine. 182 Minute Maid Orange-Pecan Sticky Buns. 20 Monterey Pasta Pesto Salmon. Melitta. 43. 230 Micah Wyzlic’s Horseradish Basin Gold Mashed Potatoes. 137 roasted. 34 Mastronardi’s Sunset Salad with Vinaigrette. 98 Microwaves tips for using. 111 Marshmallows cake. Christie. in tiramisu. 155 Mixers (appliance). almond joy. 41 in centerpiece. 194 spinach salad with. 219 pizza. 154 honey orange oatmeal. 231 McGuire. 99 Muffins Costco. 233 Martex Bare Necessities Vellux Hotel Blanket. 117 pecan. Sue. 27 vegetarian. 244 tutti-frutti. 183 Maureen Benoliel’s Grandmother’s Rice. 65. 94 Molly McButter Chicken Fingers. 195 Mrs. 117 Mintz. 138 Naumes Bosc Pear Sauté. 56 waffle wedges. 106 Metz Fresh Spinach Salad. horseradish. 106 Nestlé After Eight Truffles. 133 Memorial Day. 108 stuffing. 35 Muscadet wine. 158 Mocquet. 20 kabobs. rocky road.Index Marlene Wright’s Ravioli Lasagna. 242 sauce. 137 Michael Toshio Cuisine’s Gourmet Yakitori. 221 Martinelli’s Nonalcoholic Passion Punch. 159 Martha Ruiz’s Quick Chicken Flautas. Jean-Yves. 131 Mazzetta’s Zuppa di Pesce. 163 Mr. 229 popcorn bars. 162 Multifoods Four Seasons Sliced Pound Cake. 21 Baci Soufflés. 102 Molmed. 17 Monterey Mushrooms Grilled Portabellas. Coffee Programmable Coffeemaker. 153–157 gifts. 229 toasting in microwave. 121 Mushrooms on bruschetta. 182 quiche. 141. 238 Melons about. 32 grilled. 212 Moulton. cheese. 195 Masterfoods Uncle Ben’s Wild Rice and Herb Salad with Toasted Pecans. 79 Monterey Jack cheese bread stuffed with. 238 Meacham. Sara. 98 tea sandwiches. 51 Mint caramel oranges. Eileen. 121 Mother’s Day brunch. 50 Melba Mallon’s Apricot Bread Pudding. 149 Merlot wine. 142 N Nabisco Oreo Peanut Butter Frogs. 231 Cajun Aioli for Steak or Chicken. 71 Napkins. 162 Nancy Stanton’s Costco-Coded Supper Dish. 102 Muffaletta. 185 Mozzarella cheese caprese. 50 Meat loaf tea sandwiches. 92 Negroamaro wine. 58 Michael Foods Better’n Eggs Quiche. 169–174 Mercer Ranch Herbed Carrot Salad. 164 Meatballs appetizers. 59. 210 lasagna. 158–159 Mott’s Apple Sauce Scalloped Potatoes. 91 toasting marshmallows in. 230 stuffed. tomato-prosciutto. 233 Mike Sanchez’s Buffalo Pine Nuts. rose-shaped. 157 Melitta McGuire’s Fisherman’s Stew.
94 margarita. 204 frogs. Alfredo style. 162 punch. 207 Party platters. 107 Outdoor dining. 172. 193 Parfaits Gewürztraminer. 42 New York City Dogs. 86 Vidalia vinaigrette. 131 wafers. 230 Pancakes. 70 Pacific Seafood Oyster Stew. 74 finger sandwiches. 33 Oreo cookies. 111 Noodle pudding. 156 standing rib roast with. 228 P mandarin. 117 Nishimoto. 194 ravioli. 59 Ochi. 24 garlic vermicelli. ginger honey. 139 Peanut butter dips. 99 Osterizer 14-Speed Blender. 219 sticky buns. 210 Onions bisque. Vivian. 79 penne. 58 Pacific Pride Crab-Stuffed Potatoes. 85 Italian sausage sandwich with. 33 sticky buns. potatoes inlaid with. 68. 202 Open-house parties. Glenn. 228 parfait. 230 Pacific Fruit Bonita Banana and Sweet Potato Casserole. carrot salad. 142 Ottavio Olive Oil Antipasto. 43 for stuffed shells. salads with. 106–107 Olives bruschetta. 187. apple-raisin. 41 in lasagna. for apples. 200 tart. 239 soufflé. 243 Oranges caramel mint. 20 INDEX 263 . 128 Pearl Molmed’s Beer Brisket. 186 fruit salad. vegetable. 220 Peaches beverages. 211. 107 Main Course. 98. 93 Parmigiano-Reggiano cheese about. grilling in. 174 fruit salad. gingersnap. 61 Nicolin Hoffmann’s DNE World Fruit Caramel Mint Oranges. 117 cheesecake. 42 Italian sausage and potatoes with. 56 Newport-Layton table runners. 126 Olive oil. 44 quiche. 131 Orca Bay Shrimp in Avocado Halves. 198 crisp. 149 shortbread. 246 Dutch cake with. 78 Pandowdy. 21 salsa. 93. 229 muffins. 116 salads. 163 Greek salad. 50. citrus herb. 230 Pasta sauces on bruschetta. 162 Ocean Spray White Cranberry-Apple Chutney. 51 pizza. 195 spinach salad. broccoli. 239 Newman’s Own Grape Cooler. ginger honey. with peppers. 86 Party favors. 79 Norco Ranch Tutti-Frutti Meringue Round. 219 on pizza. 204. 29–35 The Oppenheimer Group and California Strawberry Commission Kiwi-Strawberry Chicken. 90 Nonni’s Biscotti. honey oatmeal. 51 sauces. 61 Oyster stew. rocky road. citrus. See also Puff pastry rugala.Neufchatel cheese. 51 OSO Sweet’s The Big Easy. 108 noodle pudding. 79 Pears about. 18 tilapia sauté. 41 in chili. 108 in risotto. Pat Patty Andersen’s Chicken Stock. shortbread. 163 whipped cream. 230 Parsley. 155 tart. 244 Parchment. 149 Noritake fine china. 170 Pasta as comfort food. 185 uses for. 60 Nuts. 195 popcorn bars. 45 New York Style Sausage Stuffed Bread. 92 Asian salsa. 114 Oregano. 155 Pat Volchok’s recipes. 33 dip. See Volchok. 226 Over and Back platter and bowl sets. 41. See specific types O Oatmeal muffins. 186 Pastries. 229 sandwiches. 21 Parmesan cheese bread stuffed with. 124 in edible centerpiece.
83 Penne. 213 Peppers. 70 fried in olive oil. 13 Pinotage wine. 106. 82 dip. 157 cherry. 173. 179 Pinot Gris wine. 194 Pennie Clark Ianniciello’s Mom’s Cake. 241 chops. 110 Peas. 163 pesto salmon with. 27 Pecans chicken salad. 82 finger sandwiches. in dog treats. 182 rustica. 245 meringues. 13 Pinot Grigio wine. 184 as comfort food. 44. 45 fried dill. 226 tailgate parties. 24 Costco. 41 grilled. 155 Schwan’s. 230 Pocket Meals Stuffed Sandwich with Italian or Fresh Tomato-Yogurt Salad. 27 Peterson. 183 grilled. 87 cinnamon-sugared. 59 peach-berry. 26 Phoenix Down Corporation Throw. 198 tomato-mozzarella-prosciutto salad with. 65 Pistachio rack of lamb. 190 Port wine about. 56 Picnics food safety and. 218 citrus. 26. 139 Pillsbury biscuits. 18 Portobellos bruschetta. 131 cranberry cream. bell dip. 21 Pesto pizza. 229 caramel. 198 Piñatas. 140 Perugina candies. 212 as comfort food. Brie. 227 cookies. 195 as comfort food. feta. 151 Pine nuts buffalo. 37–47 Pierre Foods Chicken Sandwiches. 52 hands. 24 grilled chicken. 159 Pickles bread and butter. 237 cake. 114 salmon. 228 standing rib roast with. 39. 203 spinach salads with. 246 chili. 78 salads. 107 hash browns. 132 Perea. 73 with yakitori. 42 in puff pastry. 148 as vases.Index cheese platter with. 86 pancakes. 194 stuffed. 149 Perrier Sparkling Natural Mineral Water. 173 marinated salad. 32 salad. 18 sautéed. 203 Pet food. on pizza. 42 packing for. 53 Pork baby back ribs. 210 green salads with. 102 Potato skins. 86 Italian sausage and onions with. 33. 43 sausage and egg breakfast. 217 Pies and tarts cantaloupe-cream cheese. 20 stuffed. chocolate chip. 217 Poinsettias. 64 Popcorn bars. 155 Peggy Alexander’s Sweet Potato Jalapeño Soup with Lime Cream. 121. 42 in edible centerpiece. 199 penne with. 155 herb-inlaid. 58. 219 Place cards. 42. 61 Pluot salsa. 74 Greek salad with. 229 beverage. 65 vinaigrette dressing. 85 Platters. 92. See also Sweet potatoes apple sauce scalloped. 192 pesto. Wendy. 85 mashed. 182 potato salad. 98 Pinot Blanc wine. 130 Pizza candy. 244 rice salad. John. rocky road peanut butter. 98 Potatoes. vegetable. 69. 238 Pineapple ambrosia. 24 crab-stuffed. 108 Potato chips. 34 sticky buns. 107 Italian sausage sandwiches. 82 buñuelos. 171 Flaky Croissants. 13 Pinot Noir wine. 16 sweet dill. 86 264 INDEX .
171 lasagna. 75 decorative cones. See also Chicken.with Swiss cheese. 56 Roberts. 46 Primavera Cherry Pie. 219 Prepared Foods survey. 20 shrimp scampi. 146 from egg substitute. in edible centerpiece. California Avocado and. 221 Russet Potato Exchange. 148 Progressive garden parties. 241 steam table pans. 127 Red wine vinegar. shortbread. Barbara. 218 Richard Roberts’ Tomato-Mozzarella-Prosciutto Salad. in citrus tart. 219 Ready Pac Spring Mix Salad. 156 R Radishes. 179 Roses. 46 risotto. 131 peppers stuffed with. 79 sweet potato. 216–217 parties. 181–187 Prosciutto baguette with. 85 Prepared foods. 162 Swiss cheese and onion. 25 Poultry. Tex-Mex. roasted. 155 tomato. 25 Potstickers. 238 Prudy Smithson’s Pineapple Cake with Coconut Frosting. 34 risotto. Martha. See also specific foods dinners. 212 Potlucks. 240 fisherman’s stew. 179 Rioja wine. 193. 21 tart. 190. 53 Q Quaker Glazed Honey Orange Oatmeal Muffins. baby back. 73 Puddings bread. 101 salad. 121. 157 noodle. 72 pear and feta salad. 241 Rice cooker for. 205 Reynolds Baby Back Barbecue Rib Packets. 131 Pumpkin cake. Turkey Prawns cioppino. 156 Red Chamber Grilled Spicy Scallops. 126 Shrimp Veracruz. Richard. 24 Pretzels. 229 Rolls Costco. 13. 35 parfait. 185 Riordan. 107 wafers. 91 Potsticker Sauce. 211 Caesar salad. tomato-mozzarella. 148 pilaf. citrus herb. 162 Quiche chili. 127 Rich-SeaPak Popcorn Shrimp Pita Envelopes. 246 Prime Time Stuffed Peppers. 219 Riesling wine. decorating with. 70 Rice vinegar. 139 Ravioli Alfredo style. 68 coulis. recipes using. Kevin. 34 sherried. 86 Risotto pumpkin. 116 lasagna. 115 salad. 92 twice-baked. 136 Royale Spinach Salad. 238 Ricotta cheese biscuits. 74 Ragú Chili. 32. 219 Ruiz. 137 petite. 205 Puff pastry sticky buns from. 115 Ritz crackers. 64 for lamb. chicken and sausage. 93 lunches. 241 Ribs. 20. 113–117 Potpies. 18 sunset salad. 20 Pumpkin seeds. 163 Rosé wine. 56 as pizza dough. 218 enchancing. 52 toffee. 26. safe handling of. 13 RioMar Baked Tilapia. Dorothy. 114 Pullo. 183 Rosemary in centerpiece. 238 Rocky road peanut butter popcorn bars. 42 INDEX 265 . 127 Reid. 185 Raisin pandowdy. 141 with garbanzo beans. 83 Rugala. 244 Raspberries beverage. 155 Romaine and Bing cherries salad. 128–129 potatoes with. 238 Premio Italian Sausage and Potato Medley. 139 tomatoes stuffed with. 41 Rain Forest Aquaculture Tilapia Parmesan Sauté. 146 Pummelos.
125. 130 stir-fry. See also Italian sausage breakfast pizza. 99 Pocket Meals stuffed. 82 Sandwiches chicken. 91 Sauvignon Blanc wine. 39 tomato. 240 fisherman’s stew. 202 patties. 111 Sauces barbecue. 45. 198. 116. on salmon. 33. 201. 202. 238 toppings for. 100 halibut wrap. 231 Caesar. 93 pasta. 240 Seald Sweet Florida Citrus Grilled Steak. 210 with grilled scallops. 202 vinaigrette. 65 Seawatch International Rich Clam Chowder. 18 potato. 216 Schuelein. 87 for crab legs. 133 Scallions. 190. 200. 155 in layered dip. 179 Savennières wine. 202. 218 Salsa Asian pear and pluot. 24 carrot. 183 Salads apple. 227. 43 Sausage. 138 avocado and spring mix. 164 Sangiovese wine. 44. 230 Greek. 24 tomato-yogurt. 164 Sara Moulton’s Tonnato-Stuffed Eggs. 59. 25 for vegetables. 121 summer. 19 for lamb chops. 32 shrimp in avocado halves. 130 266 INDEX .Index S St. 194 chocolate ganache. Mary. 183 Scheer. 25 raspberry coulis. 93 Waldorf. 72 California. 56 Schwan’s Pizza. marinated. 184 Yoshida. sugar snap peas with. 217 French dip. 156 broccoli. 221 Sara Lee Coffee & Tea. in pita envelopes. 128. 242 Sanchez. 210 Sarich. 210 honey sweet potato. 106 Sara Bulow’s Costco Chicken Soup. 138. 204 SaladTime products. 200 spread. 50 cherry and hazelnut. 243 mango and peach. 219 Schwartz Brothers Restaurants. 216 stuffed. 93 oil to vinegar ratio in. 114 spinach. with tuna. 217 from marinated artichoke hearts. 230 catfish with. 191 grape tomato. 201 sauces for. 173 muffaletta. 83. 26 Sesame tahini. 75 Scallops bacon-wrapped. 183 for tailgate parties. Mike. Jane. 13 Savoy cabbage. 218 tea and finger. 211 salmon Caesar. 58 Salad dressings grapefruit vinaigrette. 163. 238 grilled spicy. 240 grilled. 121. 128 peanut. 172. 199 tomato-mozzarella-prosciutto. 230 pear and feta. 204 chicken. 93. 191 Salmon Caesar salad. 230 cobb. 32. in centerpiece. 212 Seasonal products autumn. 103 Italian sausage. 230 sunset. Joyce. 32 cioppino. 127 port vinaigrette. 42 romaine with Bing cherries. 99 mango. 18. 13 spring. 217 shrimp. 90 horseradish-mustard. 198 Italian. 216 Sesame seeds. 126 honey-broiled. 99 potpie. 227 caramel. 33. 203 sesame-ginger. 18 tarragon. 16 cioppino. 26. 241 crostini with. John. 203 soup with. 41 potsticker. 179 winter. Amand. 35 for salmon. 35 hoisin. 72 cherry. 126 orange-asparagus. in floral arrangements. 217 Vidalia onion. 202 pesto. 170 in layered dip. 84 crème anglaise. 203 poached. 147 ice cream. 45. 107. for meat.
109. 43 Spring feast. 218 scampi risotto. 51 Soave wines. 141–142. 115 in seafood soup. 240 Sour cream cilantro. 124 Starbucks coffee. apple. 61 Skagit Valley’s Best. 231 Stuffing lobster. chicken. 116. 137 Snapple Marinated Chicken Wings. 138 Slaw Dogs. 73 Smoothies. 86 Skippy Chicken Saté with Peanut Sauce. 216 beer cheese. 142 Sunday supper potlucks. 220 Strawberries chicken. 164 chicken. 52 salsa. 148 Shish kebob. 68 Spreads fruit and nut. 68 lasagna. 227 Sunny Cove and Kirschenman Ginger Honey Fruit Salad. 216 broccoli. 170 soup. 99 lime. Charles. 46 Silverware. kiwi. 113–117 Sunkist Citrus Mini-Tart with Fresh Orange Whipped Cream. 219 mushrooms Florentine. 130 Spoons. appetizers in. 231 citrus grilled. 25 Stock. 210 Soufflés broccoli Parmesan. 148 casserole. 56 mushroom. 242 walnut.Shapiro. 212 in lettuce rolls. in pita envelopes. 25 Stir-fry sauce. 242 onion bisque. 114 picante. Nancy. 69 pudding. 109 Veracruz. jalapeño. 127 Shirley Kirchner’s Sweet Potato Fries. 221 chicken potsticker. 45 Small appliances. 71 Star Fine Foods Olive Bruschetta. 43 salads. 78 Soy sauce. 128 Soybeans. 230 Splenda Asparagus with Sesame-Ginger Sauce. 109 shish kebob. Ronnie. 33 seafood. 106. Frankie. 78 Shelby Snider’s Molasses Baked Beans. 26 Sugar. 238 oyster. 83 pancakes. 56 Sugar Foods Raspberry-Peach Sparkler. 83 Swift INDEX 267 . banana. 146 popcorn. 123–131 Stagg Classic Ranchero Chili Pie. 243 tart. 21 Shrimp appetizer. 239 dip. for lamb chops. creamy. 137 salsa. 40 dip. 114 Campbell’s tomato. 13 rice. 121 Sorrento/Precious Spicy Cheese Crostini. 90 in avocado halves. 218 Stanton. See also Stews Bear Creek. 25 clam chowder. 83. 33. 109 Shortbread parfaits. 228 Red and White Potato Salad. 58 Spinach bread stuffed with. 17 gazpacho. 216 curried apple. 198. 211 Stemilt Growers Spicy Sweet and Sour Fresh Cherry Sauce. Shelby. 18 chocolate. 228 Sweet and sour sauce. 127 Shultz Foods Tex-Mex Pretzels. 202 Slaw. 78 Shapiro. 95 Stauffer Laguna Animal Crackers. 194 Stews fisherman’s. 101 broccoli chowder. chicken potsticker. 32 pizza. 227 Snider. rose-scented. 45. 68 Sweet potatoes baked fries. 136 Sunbeam appliances. 90 Sweet’N Low. 90 with mushroom kabobs. 68 Sugar peas sautéed with pears. 110 with sesame seeds. 139 Sherry vinegar. 42 in layered dip. 230 Stir-Fry. 131 Sun World Pecan Chicken Salad. 93. 58 pork chops with. 51 Sherry about. 41 Sklarin. Prudy. 222–223 Smithson. 47 Steaks Cajun aioli for. 139 with vanilla. 21 Soup. vegetable.
230 stuffed. 15 outdoor. 210 green salad with. 159 Thyme carrot salad. 21 Tuna eggs stuffed with. 216 T. 172 in puff pastry. 33 rice salad. in salads. 18 Smoked Gouda and Turkey Cobb Salad. 162 Trout. 211 268 INDEX . 114 Talking Rain Ginger Sparkler. 60–61 Taco Bell products. 185 Tillamook Beer Cheese Soup. 37–47 Tait. 70 tea and finger sandwiches. 13 Tom Douglas’ Hot Pepper Wings with Cilantro Sour Cream. 65 T Table runners. 87 Taquitos. 161–167 Tea sandwiches. 185 Terri Franklin’s Corn and Cheddar Broccoli Chowder. 44 Tarragon salad dressing. See Pies and tarts Tea brewing. 34 Wild Rice and Herb Salad with Toasted Pecans. 98 Tarantino’s Italian Sausage Sandwich with Peppers and Onions. 199 mozzarella-prosciutto salad. 95 cranberry. 240 Throws. 57 roasted. 32 Tree Top Mom’s Apple Sauce Bread. 237 Tam Produce Stuffed California Tomatoes Mediterranean. kitchen. 165 Tea parties. 61 Table settings. 172 cobb salad. Carmina. 204 Turkey antipasto salad. Deona. 92 quiche. 69 Pork Loin Rib Chops. 41 Topps candy. 86 Swiss cheese potatoes with. 82. 238 pasta salad with. 55–61 Thiessen. 107 cheesecake appetizer. Imelda. 99 Towels. 98 Thanksgiving dinner. 211 Turnips. espresso. 172 Waldorf salad. 156 Syrah wine. 75 Tyson Apricot-Honey Labor Day Chicken Dijon. 74 grape. Campbell’s. 111 Tokay wine. 40 Tomatoes on bruschetta. 125. 47 Trapper’s Creek Kippered Wild King Salmon Caesar Salad. 201 steak lettuce rolls. 34 Unilever Best Foods. 121. 68 Caesar salad with. 191 Tapia. 242 Harvest Moon Chicken Chesterfield. 182 in edible centerpiece. 230 Greek salad. 19 Tyson Beef Top Loin Steaks and Mushroom Kabobs.G. 70 Tanimura & Antle Pear and Feta Salad with Port Vinaigrette Dressing.I. Dan. 72 caprese. 34 Tilapia. 53 U Uncle Ben’s Rice Pilaf. 178 Thanksgiving. 16 Trident Seafoods PubHouse Halibut Santa Fe Wrap. 101 Tiramisu. See also Decorations autumn. 163. 216 pasta salad. 217 soup. 190 Truffles. 90 tilapia. 147 Trinidad. 138 summer. 16 Quick Hot Spiced Cider. grilled. 114 salad dressing. 164 spinach salad with. 226 spring. 45 Tahini. 191 grilled. 184 Standing Rib Beef Roast with Harvest Vegetables. 210 gouda melt. 130 Tailgate parties. in centerpiece. 164 Teriyaki salmon. 163 Tootsie Pop ghosts. 156 Switzerland Emmentaler Cheese and Onion Quiche. down. Friday’s appetizers. 159 Trail mix. 24 Tarts.Index Grilled Pork Loin Chops with Yams and Apples. 203 Tropicana Pure Premium orange juice. 183 marinated salad. yogurt. 57 romaine and Bing cherry salad. 151 Tostitos salsa.
Pat Butterflied Leg of Lamb. 131 White Bordeaux wine. crepe-paper. 237 Watermelon as centerpiece. Charlie. 72 Van Valkenberg. 207 fruit salad. 121 Vita Passion Crush. 86 Water for coffee and tea. 65. 90 Volchok. Jody. See also specific types for autumn. 179 Vinegars. 190 Wisconsin Potatoes Pesto Potato Salad. 179 White Burgundy wines. 31. 58 Yakitori. 21 Wallace Farms. 87 Wines. 202 Vin du Pays de Côtes de Gascogne wine. 187 picnics.V Valley Fine Foods Pasta Prima Ravioli. 106 Z Y for spring. strawberries with. 86 Walnuts as place cards. 223 Wedding gifts. 140. 242 skewered. 137 INDEX 269 . 174 Wine bags. 151 rose decorations. 91 sauces for. 151 Fourth of July decorations. 184 stir-fry. 25 Vermicelli. 98 grilled in parchment. 127 Wilcox Family Farms Eggnog Cheesecake. 193 microwaving. 79 Wraps. Mozzarella and Basil Tea Sandwiches. 17 Veal piccata. for salmon. 110 Vegetables. cream cheese. 74–75 dip. 127 Viognier wine. 190 Labor Day decorations. Lori. 43 Waldorf salad with tuna. 65 Winters. 42 grilled. 106 Van Diermen Vanilla Cream Puffs with Caramel Sauce. 222 Washington Apple Blue Cheese Slaw. orange. 237 Vivian Berry’s Pumpkin Cake. halibut. Karin 57 Vanilla. 207 Grilled Trout Appetizer. 117 Washington State Mashed Potatoes with Roasted Garlic. 141–143 Wedding showers. 13 Italian. 24 Worth. Debi 130 White wine vinegar. 102 Walkers Shortbread Parfait. 46 Vivian Nishimoto’s Steak Lettuce Roll. 86 Valpolicella wines. 116 Valley Pride. 231 Vaughter. 140 Wendy Peterson’s Hoisin Baby Back Ribs. 226 piñatas. 179 for winter. 85 Wright. 204 Waring Health Juice Extractor. Marlene. 236 outdoor dining. 83 Vidalia onion vinaigrette. 98 Yams. tomato. 149 salad dressing. 21. See also specific types as centerpiece. 217 sauce. 228 as serving bowl. 163 Wilson. Gerry. 108 Vie de France Croissants. 73 Wilson Baltz Tomato. 45 Whipped cream. 95 sparkling. 166 W Waffles. 147 Wreaths. 65 White. See Sweet potatoes Yogurt parfaits. 219 Wyzlic. 65 Zucchini quiche. 202 Yoshida Gourmet Meatball Appetizers. 195 Wearever Aluminum Cookware. 116 Washington Golden Apple Meringues. 85 spread. 121 for summer. 42 Wontons. 34 flowers. 43 Zinfandel wine. Micah. ginger honey. 77. as appetizers. 136 tea garden tablecloth. 26 Wheat Thins crackers.
for advice on the Hanukkah chapter. Devin Seferos and Chris McArthur. Bellevue. We want to thank the following testers who had the enviable but demanding task of narrowing the selections to the 48 recipes that received the “Tested and Approved” stamp to appear in the book: Janice Baroni. We thank you all. Susan Detlor. We thank them all. we received more than 1. Dennis Knapp.Acknowledgments T here are many. Chris Eiche. Timiny Keegen. Stephanie Gardner. Glen and Jane Brookman. Rossie Cruz. Seattle. Gale Wergeland.800 recipes and tips from members. Helen Kearny. at Dai Nippon Printing. Susan Latham. Diane Larson. Jane Klein-Shucklin. Myra Hanover. Anita Thompson and Wendi Wamboldt. Steve Trump. Mike Tandy. Sheri Flies. Jackie Majera. We also wish to thank Senior Rabbi James L. Ronda Miller. photographers Darren Emmens. Adam Zoldan. Washington. Myra Hanover. Costco’s monthly magazine for members. Tim Rose. Jim Klauer. account coordinator Traci Joy. Pat and Gary Volchok. In particular we want to thank the following Costco employees: Joel Benoliel. We want to especially thank these employees of the vendors and suppliers who took part in the creation of the book: at Iridio Photography. In response to a request in The Costco Connection. Kosuke Tago. Lois Dalzell. Linda Carey. Seattle. Jane Simpson. at PressReady Imaging. Maryjo Corrado. Hallie Larson. Linda Carey. Ginnie Roeglin. Helen Kearney. Allison Doane. at AMS book distributors. Jane Simpson. Mirel of Temple B’nai Torah. We thank the following people for the loan of props used in our food photographs: Jan Block. Chris Zabriskie. Pennie Clarke Ianiciello. Jodi Ellis. Heather Carey. many hardworking people at Costco and elsewhere who have contributed to this book. Chris and Walt Zabriskie. Dale Fine. 270 . set stylist Michelle Keefler and food stylist assistant Christy Nordstrom. Submissions were sorted into food categories and then 160 were selected for testing by a panel of Costco members. Pat Killingsworth.
102 a. 162 a... 115 Rick Mariani Photography. 217 b.l. 131 b. 179 b.. 94 b... 2. Sladcik Studios.. 146 b. and the cheese will just melt into the mixture.l. = below All photographs by Iridio Photography. 102 b. Getty Images. 106 Robert Pelletier. Corbis Stock Market.c..r.l.r. 104 Photodisc. 32 b.. Dare Foods Inc. New Star/Ceres Fresh Foods.. Inc.r.r. 45 b.l.r. a. 111 b. 80 Premio Foods. 214 Jeff Hansen. Inc. Stauffer Biscuit Co. b. The Mazzetta Company.. Add chopped onion and peppers to skillet and season with steak seasoning and pepper. 242 Benjamin Benschneider/The Seattle Times. 239 a. 93 a.r. 147 b. LLC. 32 a. Inc. 168 General Mills. seeded and chopped 1/4 cup steak seasoning blend Dash of cracked pure black pepper 1 large bag spinach 1 cup crumbled blue cheese. James Scherzi. 180 Enaca International 185 b.l.. a.l.. 155 b. Del Monte Foods. Inc. Corbis Stock Market. 192 & 193 Photo and Recipe Courtesy of Nestlé USA. Richard Giachetto..l. 128 a.l.l.r. Getty Images. Inc. b. Inc.r. 6. 69. Rainforest Aquaculture.l. 76 Bob Hemmer. 149 b. Page 20 b.. back cover Corbis Stock Market. Getty Images. Ed Young. Boskovich Farms. 103 a. California Avocado Commission. Red Sky Photography.l. Dole Food Company. Photodisc. 160 Jim Wheeler. 3. Nestle USA.r. 210 b. Inc.l. Contessa Food Products.. Tony Hurley Photography. Corbis Stock Market. 224 Photodisc.r. 20 a. 199 Hansen Beverage Company. Corbis Stock Market. 22 Photodisc.l. 62–63 Photodisc.. orange and red pepper. top with pine nuts. Inc... Photodisc. Photodisc. 112 Grant Haaker. Browne Photography.r. 210 a. 114 b. 171 Kelly Peterson.c. Costco. 47 b.. 46 Tower Advertising.r. covered. 98 b.r.r. Inc. Christopher Conrad Studios. 155 a. Key for recipe on page 71 Nancy Stanton’s Costco-Coded Supper Dish Translated 12-15 small red-skinned potatoes 1/3 cup or more olive oil 1 tablespoon butter 2 large onions. Babé Farms.l.l. 109 Atlantic Veal & Lamb Inc.l.r.l. 205 b.r.l. Drain and return to burner until all water evaporates. 208 Elizabeth Watt.c.r.r. 234 Studio 1501 Commercial Photography. Photodisc. 108 a.r. The Nunes Company. 241 b. 190 a.l. Delta Pride Catfish Inc.r.r. 64. Corbis Stock Market. 212 b.r. 33 b. 121 a. Jim Scherer. 93 b. 98 a.l.. adding more olive oil if necessary. 156 a.. b. All Rights Reserved. Orca Bay Seafoods. Sauté. 54 Photodisc.l. 137 b. 218 a. 77 a. 216 b. = right c. 18 b. 245 a.r.r. Red Chamber Company 126 a. Sorrento/Precious.. 244 a. 96 Michael Toshio International... Photodisc.c.l. chopped 1 each yellow. Inc.r.l. 41 a.l. 114 a. Reid Photography. 183 a.l. Halve potatoes and add to the skillet—make room for them by sliding spinach mixture out of the way—so that potatoes touch the bottom of the pan and are seasoned with olive oil and bits from pan.l..r.. b. 73 b. or to taste 1/4 cup pine nuts 1. Photodisc. Leave on stove. Quaker Oats. Getty Images. 95 background & a.. Sladchick Wheeler. = center a.r. Getty Images. Brown & Haley. Dana Edmund. Corbis Stock Market. 86 a. Getty Images..r.l. Pierre Foods. Reprinted with permission of Sunkist Growers. 107 Chuck Harris. 36 Bertolli Pasta Sauces & Olive Oil.l.l. 244 a.l. BelGioioso Cheese.l. Nonni’s Food Company. Hormel Foods. 184. 124 b.r. Getty Images. Photodisc.l.r. 162 a. 204 a. 226 background Tom Owen. 108 b.. Inc. Inc. = above b.r. Toss in 6 handfuls of spinach.Photo Credits l. Chris Shorten/OSO Sweet Onions.r. 185 a. 68 a. Washington State Potato Commission. Add blue cheese to your liking. Heat a large skillet and add 3 tablespoons olive oil and butter. 241 a.l. Getty Images.r. 124 b.r. Lindsay Olives.. 187 Getty Images.... Inc. Bear Creek Country Kitchens. John Sanderson.c. 174 b. adding a little more olive oil if sticking occurs..r.r. 211 a. 156 b. Flavin Photography & Trapper’s Creek Smoking Co. Tyson Foods... 134 Arizona Smoothie. Chicken of the Sea.l.r. Getty Images. Christy Ball. 163 b. Getty Images.l. 25 a. 218 a. 48 Getty Images..r.. 4. 216 a.c.c a. American Egg Board. 19.r. 219 a.. 92 a.r.r. 108 a. Inc. Marke Tuckett.l. 216 a. John Sanderson. Foster Farms. 72 a.r. To serve.. 152 France Freeman. Angie Norwood Browne. 147 a.r. 144 Farmer John. 86 b. 21 a. Place potatoes in boiling water and cook until just getting soft. 68 a. 242 a.l.r. 271 . = left r.. 210 b. Australian Lamb Company Inc. McCormick & Co.l.. 211 a. Valley Pride Sales.. 118–119 Kellogg Company.r.l.c. Photodisc. 178.r.. 88 Aidells Sausage Company.r.l. 27 a.. 138 a. Inc. 28 Diamond Fruit Growers. 196 Rich Villacres.l... 99 b.. b. Inc.r. 59 b.l.l. 195 b. a. National Cattlemans Beef Association. FoodPix.l. 241 b. Getty Images.l.. Corbis Stock Market. 70 b.r. with the following exceptions: Photodisc. 95 b. 66 Robert Smith Photography.. The Minute Maid Company. Sara Lee Foods-Jimmy Dean.l.. 27 b. 24 a. Owen Photography. 116 a.r. 246 a. Frito Lay. inset Photodisc. 33 a. Keep turning. 72 a. 111 a.r. 235 a.. b. 231 a. 5.l. Sea Watch International. 149 b.. PIA Media. 14 Deborah Denker Photography. 240 b.l. Getty Images. 120 Photodisc. 122 Borges USA.r. 154 a. & 129 a. Cook 5-7 minutes. 43 Getty Images. 127 b. back cover. Getty Images. 99 a. Getty Images. Jelly Belly Candy Company. Photodisc.r. 91 Finlandia Cheese.r. 110 a. Recipe and photo courtesy of the Reynolds Kitchens.c.. Corbis Stock Market. 139 b.l.r. 24 b. Photodisc.r. 245 a. 83 b. 176–177 Getty Images. 140.r. 85 a... Corbis Stock Market.r. 68 a. 229 b.r.. Now mix everything together in the pan.c. 165 b. 198 a. 65 a.l. 188 Lisa Kennan Photography. The Merisant Company. 10–13 Creatas.
at the Shore or in the City All-American Labor Day Sampler .More than 300 Recipes from Costco Suppliers and Members Autumn Harvest Menus Harvest Dinner Family Night Drop-In Open House Tailgate Party Frightfully Delicious Halloween Dinner Thanksgiving Gathering Spring Fever Menus Ode-to-Spring Feast Romantic Bridal Luncheon Cinco de Mayo Fiesta: A Fifth of May Party Mother’s Day: The Queen’s Brunch Afternoon Tea Party Memorial Day Family Reunion Winter Wonderland Menus Perfect Holiday Buffet Hanukkah: The Festival of Lights Elegant Christmas Dinner Après Theater Bowl Game Party An Italian Night: Celebrating Life Sunday Supper Potluck with Friends Summer Daze Menus Progressive Garden Party Father’s Day: King for an Hour Grand Old Fourth Birthday Cheer Cook’s Time-Out Summer Beach Blast.
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